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
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.
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.
