Lemon-Thyme Scones

2½        cups unbleached, all-purpose flour

2            tablespoons granulated sugar

2            teaspoons baking powder

1            teaspoon kosher salt

1            tablespoon grated lemon zest

1            tablespoon fresh thyme leaves

6            tablespoons unsalted butter, cold and cubed

2⁄3         cup low-fat buttermilk

1            large egg, lightly beaten

2            tablespoons heavy cream, for brushing

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

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.