A few weeks ago I made my first attempt at canning. Ben gave me a beautiful set of canning supplies for my birthday and I was so eager to put them to use! The result was very positive and we now have more homemade strawberry jam than we know what to do with.
These scones are the result of needing a pusher for strawberry jam… And they are delicious. Best right out of the oven, of course.
(I’m already addicted to canning.)
Recipe adapted from Tea Time Magazine.
Lemon Thyme Scones
Yield: 16 scones
2 cups flour
¼ cup sugar
2 tsp. baking powder
½ tsp. salt
¼ cup softened butter (but not melted) – use margarine to make this recipe vegan
1 Tbsp. fresh thyme or 1 tsp. ground thyme
Zest and juice of 1 lemon
1 cup + 2 Tbsp. almond milk
Preheat oven to 350 degrees.
Spray a 16-well mini scone pan with non-stick spray (or put a bit of oil on a paper towel and wipe it down), and then coat with a pinch of flour. You want just enough flour to coat the pan lightly. (If you don’t have a scone/biscuit pan, do scoops on parchment paper on a stone or cookie sheet).
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add in butter in small chunks and mix until you have coarse crumbs. Blend in thyme and lemon zest and set aside.
In a small bowl, combine 1 cup almond milk and lemon juice. Combine with flour mixture, stirring until a soft dough forms. If it seems dry, add in another Tbsp. almond milk until you’ve reached a good consistency.
Divide dough evenly among wells of prepared scone pan. Brush each scone using the remaining almond milk.
Bake until edges are light golden brown, about 24 minutes. Check that a toothpick comes out clean when inserted in the center of a scone!
Serve with a pot of tea and strawberry jam (preferably homemade, of course)!