Encapsulating favorite flavors of summer in a satisfying treat, fresh-baked Blackberry-Thyme Scones showcase a harmonious mingling of fruit and herb; a dollop of homemade lemon curd adds a refreshing burst of citrus.
Blackberry-Thyme Scones with Lemon Curd
Makes 6 scones
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons lemon zest
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon kosher salt
- ¼ cup cold unsalted butter, cubed
- ⅓ cup fresh blackberries
- ¾ cup cold heavy whipping cream
- 1 large egg, room temperature
- 1 tablespoon water
- Lemon Curd (recipe follows)
- Garnish: fresh blackberries, fresh thyme
Instructions
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, lemon zest, thyme, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add blackberries, stirring to combine. Add cold cream, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface and gently knead until smooth, 4 to 5 times. Roll dough to a 7-inch smooth disk (approximately ¾-inch thick). Using a bench scraper or a thin-bladed knife, cut disk into 6 wedges; place wedges 2 inches apart on prepared pan. Freeze until firm, about 15 minutes.
- Preheat oven to 375°.
- In a small bowl, whisk together egg and 1 tablespoon water; brush onto scones.
- Bake until lightly golden and a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool on pan for 5 minutes. Remove from pan and let cool completely on wire racks. Serve warm with Lemon Curd; garnish with blackberries and thyme, if desired.
Lemon Curd
Ingredients
- ⅓ cup granulated sugar
- ¼ cup cornstarch
- 1½ teaspoons lemon zest
- ¼ cup fresh lemon juice (approximately 1½ lemons)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon heavy whipping cream, room temperature
- ¼ cup unsalted butter, softened
Instructions
- In the top of a double boiler, whisk together sugar, cornstarch, lemon zest and juice, egg, egg yolk, and cream. Cook over simmering water, whisking frequently, until thickened, 10 to 15 minutes.
- Strain mixture through a fine-mesh sieve into a medium bowl. Add butter, 1 tablespoon at a time, whisking until combined after each addition. Cover and refrigerate until set.
