I am more of a savoury, than sweet person. I will always choose a starter over a dessert and rarely bake cakes. However….I love a scone! I have a great scone recipe that I’ve used over the years and it has never let me down.
A few years ago Nigel Slater made a Lemon & Thyme drizzle cake as part of his ‘Simple Suppers’ series. It was incredible. I’ve made it many times. Lemon & Thyme is a great combination of flavours. I thought this would be perfect in scones – and I was right!
The flavours are subtle and moreish, without swamping the lovely buttery taste of the scones. Aldi have a great range of fresh herbs, Thyme being one of them.
I cut my scones into wedges rather than using a cutter. This is for the very simple reason that I do not own a cutter! Either works well!
Makes 8 Scone Wedges
- 290g self raising flour
- 70g butter
- 1/2 tsp baking powder
- 40g sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 100ml milk
- pinch of salt
- 1 tsp of chopped Thyme leaves.
- I beaten egg
- Heat the oven to 200C
- Place the flour in a large mixing bowl. Add the butter and using your fingers, rub them together until the butter disappears and it resembles fine breadcrumbs.
- Add the salt, baking powder, sugar, Thyme leaves and the lemon zest to the flour. Make sure the ingredients are well mixed.
- Add the lemon juice. Stir it in.
- Add the milk and mix until it is combined into a dough. Use your hands to press it together. Place the dough on a lightly floured surface and roll out to a roughly 5cm thick circle.
- Use a pastry brush, to paint the dough with beaten egg.
- Cut the circle into 8 evenly sized wedges. Place on a greased baking tray and bake for 20 minutes until golden.
- Place on a cooling rack for a few minutes before serving.