Lemon-Thyme Scones

Name: Lemon-Thyme Scones
Yield: Makes 8 scones

Makes 8 scones

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Lemon-Thyme Scones

Makes 8 scones

A savory version of this tender breakfast favorite. It is perfect when served with soft scrambled eggs, or as a substitute for rolls at your next dinner party.

Nutritional information per muffin:Calories 338 (52% from fat)
carb. 38g
pro. 5g
fat 20g
sat. fat 4g
chol. 42mg
sod. 329mg
calc. 94mg
fiber 2g

Ingredients

2½cups unbleached, all-purpose flour
2tablespoons granulated sugar
2teaspoons baking powder
1teaspoon kosher salt
1tablespoon grated lemon zest
1tablespoon fresh thyme leaves
6tablespoons unsalted butter, cold and cubed
2⁄3cup low-fat buttermilk
1large egg, lightly beaten
2tablespoons heavy cream, for brushing

Preparation

1.Preheat oven on Convection Bake at 375°F with the rack in the middle position. Line the baking tray with parchment paper; reserve.
2 .Put the flour, sugar, baking powder, salt, zest and thyme into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process 10 seconds to combine.Add the butter to the work bowl and pulse until the mixture resembles coarse crumbs.
3 .In a liquid measuring cup, combine the buttermilk and egg.While pulsing, gradually add the liquid mixture through the feed tube and pulse until mixture just comes together.
4.Remove the dough and place onto a clean counter/large cutting board . Form the dough into a 10-inch-long cylinder. Using a sharp knife, cut into 8 equal pieces. Arrange on prepared baking sheet . Brush each scone with heavy cream. Bake in preheated oven for about 20 minutes, or until golden brown.

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