Blackberry, Lemon-Thyme Scones

Hey friends! So this post is seriously a blessing and a curse. I mean, I love scones. L O V E them so very much. If I am at a bakery in any town, in any season during any time of day, and they have scones? You can bet your sweet buns that I am buying one – or five. Scones are my baking weakness. Those and meringue cookies which is kinda random but they are like a unicorn and hard to find so if I do then I have to buy one. So anyway scones are totally my thing. Buuuuut, I have never made them. For some reason, I felt intimidated by the idea and process.

Enter H3Barn on Instagram – Laura recently shared the following recipe and I thought, “I have to make these”. It was like I was in some weird bakers trance. Plus, she made it sound so easy and the flavor combo was just perfection. Laura is a local gal and fellow firefighter wife. We met through a friend last year and then she recently hosted the first of many quarterly pop up markets in her charming barn on her gorgeous property. She had me at scones. And barn.

B L A CK B E R R Y,  L E M O N-T H Y M E   S C O N ES

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I N G R E D I E N T S

• 4 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2/3 cup sugar
• 20 tbsp (2 1/2 sticks) COLD unsalted butter, cut into 1/4 inch cubes
• 2 large eggs
• 3/4 cups cold buttermilk
• 1 1/2 tsp vanilla extract
• 1 1/2 tbsp lemon zest
• 1-2 tbsp fresh thyme, stripped from the stems, use more or less depending on your preference.
• 1 1/2 – 2 cups whole blackberries

I C I N G

• 2 tbsp fresh lemon juice
• 1/4 cup confectioners sugar

D I R E C T I O N S

Preheat oven to 400 degrees

Dump dry ingredients (including sugar) in food processor with blade attachment. Pulse to combine. Add the butter all at once, and continue to pulse to combine. Don’t overmix, mixture should look grainy, like moist crumbs, not dough. Put mixture in large bowl. In smaller bowl whisk eggs to break yolks. Add buttermilk, extract, lemon zest and thyme and mix to combine. Pour wet ingredients over dry, and mix to combine with a wooden spoon. Don’t over mix. Gently fold blackberries in, being careful not to mash the berries. Use a 1/2 cup measuring scoop or large ice cream scoop and place on parchment lined sheet pan leaving 2 inches between each scone. Bake for 20-25 minutes, or until tops are golden brown, and a toothpick comes out clean.

Mix the lemon juice and confectioner sugar to make a glaze, and spoon over scones while still warm.

Allow to cool before storing in an airtight container.

This recipe is exactly as Laura shared on her page except she used organic ingredients. I did not as those are not what I had on hand but maybe it would make this whole recipe even better. If possible cause it was SO good as I made them.

Also, I love the look and smell of thyme so I always have it in pots on my patio which made it so easy to quickly pick some for this recipe.

So tell me, are you a scone person? I kinda wish I hadn’t learned how easy these were to make cause it’s swimsuit season and well, I can not stop at one scone! I am already dreaming all of the combos that I could make. I guess I better find someone who wants to share scones with me cause I really need to fit into my pants. Ha ha!