Strawberry Lemon Thyme Scones

What do you make when you have leftover thyme, a lot of lemons, and fresh strawberries? I will tell you. You pull out the flour and bake these scones.

This Strawberry Lemon Thyme scone recipe is ridiculously delicious. The scones come out flaky but moist with just the perfect amount of strawberries in each bite. The lemon and thyme compliment each other and enhances the overall flavor of these beautiful scones.

DAIRY SUBSTITUTES

As always, the recipe is dairy allergy and lactose intolerant friendly but you can always use real butter and milk if you would like. The measurements are exactly the same.

My goal was for the recipe to be simple and as straightforward as possible. There are also photos to help guide you along the way. Let me know if you have questions. I am happy to help. Be sure to post the photos and tag me on Instagram when you make them!

Strawberry Lemon Thyme Scones

Yield: 8 servings

2 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1/4 tsp salt

zest of 2 lemons

2 tsp fresh thyme leaves, chopped

9 tbsp butter alternative (I use Earth Balance), cut into small squares

1 1/2 cups fresh strawberries, diced

1/2 cup almond milk

1 egg

1/4 cup fresh lemon juice

Egg Wash: 1 egg + 1 tbsp water

cane or raw sugar (optional)

Preheat oven to 400 F. Line a sheet pan with parchment paper and sit aside.

Mix the flour, sugar, baking powder, and salt in a large mixing bowl. Add the lemon zest and thyme to the flour mixture and mix thoroughly. Add the butter alternative to the bowl. Cut the butter through the flour with a fork. The mixture will begin to get chunky and resemble small clumps throughout the flour. Add the strawberries to the bowl and coat them gently so they are not crushed. In a smaller bowl, whisk the almond milk and egg together. Add the almond milk and egg mixture to the scone mixture in the larger bowl. Mix everything with a spatula and bring together just well enough to ensure everything is saturated. Do not over mix.

Turn the dough out on a sheet of parchment paper covered in flour. Shape the dough into 8 inch disk. Grab the edges of the parchment and place the disk of dough on a plate or small sheet pan. Place it into the freezer for about 20 minutes. Remove the dough from the freezer. Cut into 8 triangles with a sharp knife. Place triangles on the prepared sheet pan about an inch apart.

Add the egg and water to a small bowl and whisk with a fork. Brush the scones with the egg wash mixture. Sprinkle the scones with the pure cane or raw sugar. Place in the oven and bake for 25 to 30 minutes until lightly golden on top. Allow the scones to cool completely.

Lemon Glaze

1/2 cup powdered sugar

1 to 2 tbsps lemon juice

Zest of 1 lemon

Add the powdered sugar and lemon juice to a bowl. Whisk thoroughly until mixture is smooth. You can add more or less lemon juice if needed to obtain the thickness or viscosity you desire from the glaze.

Drizzle the glaze over the completely cooled scones.

Enjoy!