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
  1. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Preheat oven to 375°.
  5. In a small bowl, whisk together egg and 1 tablespoon water; brush onto scones.
  6. 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.
Recipe by Victoria at https://victoriamag.com/blackberry-thyme-scones-with-lemon-curd/