Whole Wheat Lemon Thyme Scones

Whole Wheat Lemon Thyme Scones

A few weeks ago, after my husband and I got done making Bolognese sauce for scratch, we had a lot of thyme leftover. I said “I wish we had a recipe to use it up like we do rosemary in scones” and literally two mornings later an email popped into my inbox from a blog I follow with a recipe for lemon and thyme scones. Jill over at Reini Days adapted a recipe to make mini versions of the scones and I adapted hers to make my own version! I switched up a few things, made them in a food processor, made them full sized and glazed them a little differently… they were so delicious! Sweet and savory and tart…. the lemony herbaceous flavor from the thyme played off the lemon zest and juice so well and using whole wheat flour gave it a great texture. These are really simple to make in the food processor and even though I used one, you don’t even need a scone pan to bake them. These would be perfect to make (especially if you made Jill’s mini ones) for a quick on-the-go breakfast all week long!

Preheat your oven to 425 degrees and either line a baking sheet with parchment paper/silpat or get out your scone pan. In a small bowl, beat together 1/2 cup fat free half & half, 1 large egg and the zest & juice from half a lemon (you’ll use the zest and juice from the other half of the lemon in the glaze step!) (1). In the bowl of a food processor combine 2 cups whole wheat pastry flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1 tsp salt and a tbsp of fresh thyme (or 1 tsp of dried). Pulse a couple of times just to mix everything together, then add in 1 stick cold unsalted butter that’s been cut into small pieces (2). Pulse until the mixture resembles a course meal (3), then start slowly pouring in the half & half mixture while pulsing the processor. You might not need all of the mixture, what you want is for the dough to just start coming together and pulling away from the sides (4). Once this happens, turn the dough out onto a lightly floured surface and knead into a ball. Cut into 8 equal sized pieces using a knife or a bench scraper (5). At this point you can put the triangles onto a baking sheet or you can press them into a scone pan. Bake for 10-12 minutes until the just start to brown (6), they will rise quite a bit… our scones were huge!

Lemon Thyme Scone DoughAllow the scones to cool on a wire rack in the pan (or on the baking sheet) for a few minutes, then pop them out and allow them to cool completely. While they’re cooling you can make the glaze by combing the other half of the lemon’s juice (zest that half too and set aside, it will get sprinkled over the tops of the scones), 2 cups powdered sugar and a splash of the half & half. Put the wire rack with the scones over your sink and pour a big spoonful of the glaze over each one. Allow the glaze to drip over each one (that’s why your rack is over the sink, for easy cleanup!) and sprinkle each one with some of the lemon zest. Allow the glaze to harden and then store in an airtight container!

Lemon Thyme Scones

Whole Wheat Lemon Thyme Scones

serves 8

1/2 cup plus a splash of fat free half & half, divided

1 large egg

zest and juice from whole lemon, divided

2 cups whole wheat pastry flour

1/4 cup granulated sugar

1 tbsp baking powder

1 tsp salt

1 tbsp fresh thyme (or 1 tsp dried)

1 stick unsalted butter, cold and cut into small pieces

2 cups powdered sugar

Preheat oven to 425 degrees and either line a baking sheet with parchment paper/silpat or get out your scone pan. In a small bowl, beat together 1/2 cup half & half, egg and half the lemon’s zest & juice. In the bowl of a food processor combine flour, sugar, baking powder, salt and thyme. Pulse a couple of times just to mix everything together, then add in the butter. Pulse until the mixture resembles a course meal, then start slowly pouring in the half & half mixture while pulsing the processor. You might not need all of the mixture, what you want is for the dough to just start coming together and pulling away from the sides. Once this happens, turn the dough out onto a lightly floured surface and knead into a ball. Cut into 8 equal sized pieces using a knife or a bench scraper. At this point you can put the triangles onto a baking sheet or you can press them into a scone pan. Bake for 10-12 minutes until the just start to brown. Allow the scones to cool on a wire rack in the pan (or on the baking sheet) for a few minutes, then pop them out and allow them to cool completely. While they’re cooling you can make the glaze by combing the other half of the lemon’s juice, the powdered sugar and a splash of the half & half. Put the wire rack with the scones over your sink and pour a big spoonful of the glaze over each one. Allow the glaze to drip over each one and sprinkle each one with some of the lemon zest from the other half of the lemon. Allow the glaze to harden and then store in an airtight container!

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