Honey, Lemon & Thyme Scones
Aromatic, light and gently perfumed with thyme from the garden. These scones are spring in a bite—especially when served warm with a generous spoon of Folláin’s Lemon Curd.
Prep time: 10 mins
Cooking time: 12 - 15 mins
Serves: 10
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350g self-raising flour1 tsp baking powder¼ tsp fine sea salt80g cold unsalted butter, cubed50g caster sugar1 large lemon (Zest)1 tbsp fresh thyme leaves, finely chopped1 tbsp local honey (plus extra for drizzling)175ml cold buttermilk1 tsp vanilla extractFor the glaze:2 tbsp buttermilk1 tbsp honey2 tbsp icing sugar
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- Preheat oven to 200°C (fan 180°C). Line a baking tray.
- Whisk flour, baking powder, and salt in a large bowl.
- Rub in butter with fingertips until it resembles breadcrumbs.
- Stir in sugar, lemon zest, and thyme.
- Whisk buttermilk, honey, and vanilla in a separate bowl. Add to dry mix and combine with a butter knife.
- Pat dough to 3cm thick. Cut out scones.
- Bake 12–15 mins until risen and golden.
- Whisk glaze ingredients.
- Brush warm scones with glaze.
Ingredients
- 350g self-raising flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 80g cold unsalted butter, cubed
- 50g caster sugar
- 1 large lemon (Zest)
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tbsp local honey (plus extra for drizzling)
- 175ml cold buttermilk
- 1 tsp vanilla extract
- For the glaze:
- 2 tbsp buttermilk
- 1 tbsp honey
- 2 tbsp icing sugar
Method
- Preheat oven to 200°C (fan 180°C). Line a baking tray.
- Whisk flour, baking powder, and salt in a large bowl.
- Rub in butter with fingertips until it resembles breadcrumbs.
- Stir in sugar, lemon zest, and thyme.
- Whisk buttermilk, honey, and vanilla in a separate bowl. Add to dry mix and combine with a butter knife.
- Pat dough to 3cm thick. Cut out scones.
- Bake 12–15 mins until risen and golden.
- Whisk glaze ingredients.
- Brush warm scones with glaze.
