Blueberry Thyme Scones

With the summer growing season in full swing, my deck garden has taken off and is showcasing the color green in its many shades. While the vegetables are still in the early stages of growth, the herb garden has positively flourished, and I now have the happy problem of possessing more herbs than I (and my neighbors) know what to do with.

One of my favorite ways to enjoy herbs is through sweet preparations. The fruit and herb pairings are often unexpected, yet delicious. Basil pairs beautifully with blueberry—like in this Blueberry Basil Galette—and thyme makes a lovely complement to blueberries, plums, and pears alike.

For these scones, I started by rubbing fresh chopped thyme leaves into granulated sugar to bring out the flavor and oils. The key to using fresh herbs in baking is to use small amounts so that the dish is not overwhelmed. Thyme, in particular, can become bitter if used in large quantities, so it is better to err on the side of less than more.

While the blueberries are responsible for nearly all of the sweetness inside these scones, I like to drizzle the tops with a vanilla glaze to push the sweetness to my ideal level. The thyme brings a depth of flavor that lingers at the end—enough to add something unique without becoming overwhelming.

If you are also dealing with a particularly prolific herb garden, I hope you look for new ways to put the herbs to use in both savory and sweet preparations. The combinations can be suprising and satisfying.

These Blueberry Thyme Scones are a sweet way to start the day. A traditional blueberry scone is made unique with the addition of fresh thyme, which lends an earthy blend of lemon and mint tones. I prefer my scones extra sweet so I sprinkle the scones with raw sugar before baking. Once they emerge from the oven, I drizzle them with a vanilla glaze, but you can adjust the level of sweetness for your preference.

Blueberry Thyme Scones

Yields 6-8 servings

Blueberry Thyme Scone
2 tablespoons granulated sugar
2 teaspoons fresh thyme leaves, finely chopped
2 cups (240 grams) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (113 grams) cold unsalted butter, cubed
1 large egg
1 teaspoon vanilla
1/2 cup (120 mL) heavy cream, plus extra for brushing
6 ounces (170 grams) fresh blueberries
1 tablespoon raw or demerara sugar (optional)

Vanilla Glaze (optional)
1 cup (113 grams) powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream

Preheat oven to 350 degrees F (180 degrees C).

For the scones, in a large mixing bowl, rub together the granulated sugar and finely chopped thyme between your fingers until fragrant. Add the flour, baking powder, and salt, whisking together until smooth. Add the cubed butter and rub between your fingers until the dough resembles coarse sand with a few larger pieces remaining. Set aside.

In a small bowl, whisk together the egg, vanilla, and heavy cream. Pour over the scone batter. Add the blueberries and lightly mix until the dough comes together. The dough will be somewhat sticky.

Place the dough on a lightly floured surface. With floured hands, form the dough into a circle. You may need to fold the dough to evenly distribute the moisture, but no more than a few times to avoid overworking the dough, which will keep the scones tender. Flatten the dough until it is about 1-inch thick. Using a sharp knife, cut 6-8 equal pie-shaped wedges. Transfer scones to a baking sheet using a flat spatula and brush the tops of the scones with heavy cream. Sprinkle tops with raw sugar, if desired. Bake for 25-30 minutes, or until lightly browned.

For the glaze, in a small bowl, whisk together the powdered sugar, vanilla, and heavy cream until smooth. If glaze is too thick, add heavy cream 1 teaspoon at a time until glaze is thick, but still runs.

Lightly drizzle glaze over scones. Allow glaze to set before serving.

Strawberry Scones

The rains of spring have arrived with determination, filling the forecast with a week of gray, overcast skies. After a long winter of snow and cold weather, I forget how much I enjoy the sound of the rain drumming against the window panes and sloshing through the gutters. In the last evening downpour, I threw open the windows and turned on the fan, bringing the deep scent of earth into the apartment. I curled up in bed with a book, eventually lulled to sleep by the steady beat of raindrops overhead.

Rainy days are my excuse to set aside the busy schedule and curl up indoors instead. The pace of a slow day is rehabilitating in a dozen small, but significant ways. These heavy gray skies may soon feel monotonous, but for now I am reveling in these moments before the heat descends. 

Once the winter season of citrus passes, I am anxious for spring produce to arrive. It is still early in the season for fresh strawberries, at least in the Midwest, but my impatience cannot always be tamed. After sorting through the tubs at the market, I found dark red berries with a sweet scent. For now, these would do.

Overcast days feel like baking days to me. After slicing the strawberries, I gently mixed them into scone batter and baked them up for a taste of spring.

Because sliced strawberries hold moisture after baking, I recommend eating the scones the same day they are baked. If you do choose to store them overnight, cover the scones, but do not keep them under an airtight seal; this will prevent the scones from becoming soggy. As an alternative, a quick 5-8 minute reheat in a 350 degrees F oven will also bring the scones back to the right consistency.

Strawberry scones are a sweet recipe to use up the fresh, seasonal strawberry bounty. Sliced strawberries are mixed into a classic scone dough which is flavored with vanilla bean seeds. Once baked, the scones are topped with a vanilla bean glaze for extra sweetness. The scones hold moisture so they are best eaten the same day they are made. Serve for a special breakfast or enjoy as part of a morning snack.

One Year Ago: Chocolate Hazelnut Rolls
Two Years Ago: Blueberry Oat Bars & Peanut Butter Chocolate Chunk Cookies
Three Years Ago: Chocolate Blackberry Cupcakes
Four Years Ago:  PB & J Muffins, Almond Butter Chocolate Cookies, Sunflower Seed Bread, Blackberry Fool, Lime Curd Tart, Honey Chocolate Chunk Cookies, & Strawberry Charlotte
Five Years Ago: S'mores Cupcakes, Mai Tai, Homemade Mascarpone, Ladyfingers, Tiramisu Cake, & Honey Wheat Cake
Six Years Ago: Lemon Thins, Vanilla Pear Muffins, Malted Chocolate Chip Cookies, & Chocolate Raspberry Pots de Creme

Strawberry Scones

Yields 8 scones

Strawberry Scones
2 cups (250 grams) all-purpose flour
2 tablespoons (28 grams) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (85 grams) cold butter, cubed
8 ounces (225 grams) fresh strawberries, hulled and cut into 1/4-inch slices
1 large egg
Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract)
1/3 cup (80 ml) heavy cream

Topping
Egg wash (1 egg + 1 tablespoon water, whisked)
Raw or turbinado sugar, for sprinkling

Vanilla Glaze (optional)
1/2 cup (62 grams) powdered sugar
1 tablespoon milk
Seeds from 1/2 vanilla bean (or 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract)

Preheat oven to 350 degrees F (180 degrees C).

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Gently fold in sliced strawberries. 

In a small bowl, beat together egg, vanilla bean seeds, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. 

Turn out dough onto a lightly floured surface, form a circle, and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges. Transfer scones to a baking sheet using a flat spatula dipped in flour. Brush the tops of the scones with egg wash and sprinkle with raw sugar. Bake for 25-30 minutes, or until lightly browned.

For the glaze, stir together all ingredients in a small bowl. Using a spoon, drizzle glaze over cooled scones. Allow at least 15 minutes for the glaze to set before serving.

Scones are best if served on the same day. If storing, cover the scones, but do not keep under an airtight seal.

Maple Glazed Pumpkin Scones

I opened my first can of pumpkin earlier this week. This annual event may be arriving too late in the season for some (especially you, PSL lovers), but the pumpkin and spices are finally starting to feel right for me. After a rough start to the season, I am focused back on the present, living moment by moment in the ups and downs of daily life.

The weather has been unusually warm for this time of year, supporting short-sleeved shirts instead of winter jackets, and long walks on paved park paths instead of treks through ankle-deep snow drifts. While I would normally be snuggling up on the couch and settling in for the long, cold months, I have been out and about instead, enjoying the respite from winter and enjoying the extended autumn warmth. I may be late to the pumpkin party this year, but I believe it's better to show up late than to never arrive. 

During the holiday season, I like to keep a few scones in the freezer for unexpected moments—when a guest drops by without warning or an unforeseen event pops up on the calendar. The scones can be frozen once shaped and sugar sprinkled. When the unexpected moment arrives, remove the scones from the freezer and bake in a preheated oven. The frozen scones may take a minute or two longer in the oven to bake, but the finished pastries make the wait worthwhile.

I suggest making a double batch: half to eat now and half to freeze for later. There is plenty of scone love to go around.

Maple Glazed Pumpkin Scones deliver classic autumn flavors in a warm, tender pastry for breakfast or an afternoon snack. The pumpkin scones are spiced and sweetened with brown sugar. Before baking, the scones are sprinkled with raw sugar to give the top of the scones a nice crunch. The maple glaze is optional, but it adds an extra level of sweetness and dimension of flavor which finishes off the scones just right.

One Year Ago: Caramel Apple Crumble Pie, & Rosemary Olive Bread
Two Years Ago: Maple Syrup Cake, & Pumpkin Pie (Dairy Free)
Three Years Ago: Butternut Squash Biscuits, Apple Crisp, & Pumpkin Spiced Doughnuts
Four Years Ago: Pumpkin Rolls, Butternut Squash Cake, Baked Apples, Filled Molasses Cookies, & Marbled Squash Bread
Five Years Ago: Grandma's Applesauce, Honey Cinnamon Chickpeas, Caramel Apple Tart, & Banana Espresso Muffins
Six Years Ago: Apple Chips, Fresh Ginger Pear Cake, Pumpkin Spice Oatmeal, & Raspberry Vanilla Bean Creme Brulée

Maple Glazed Pumpkin Scones

Yields 8 scones

Pumpkin Scone
2 cups (250 grams) all-purpose flour
1/4 cup (50 grams) brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (113 grams) butter, cubed
1/2 cup (126 grams) canned pumpkin (or pumpkin purée)
1 teaspoon vanilla extract
1 large egg
1/4 cup (60 ml) heavy cream, plus extra for brushing
Raw sugar (turbinado or demerara sugar) for sprinkling, optional

Maple Glaze
1/2 cup (55 grams) powdered sugar
2 tablespoons pure maple syrup
1 teaspoon milk

In a large mixing bowl, whisk together flour, brown sugar, baking powder, spices, and salt. Cut in butter with pastry blender (or your hands) until mixture resembles coarse sand. Set aside.

In a small bowl, beat together canned pumpkin, egg, vanilla, and heavy cream. Pour over the scone batter and lightly mix until the dough comes together. The dough will be relatively sticky.

Turn out dough onto a lightly floured surface. Using floured hands, form the dough into a circle and flatten it until it is about 1-inch thick. Using a sharp knife dipped in flour, cut 8 equal pie wedges. Transfer scones to a baking sheet using a flat spatula dipped in flour. Place in freezer for 1/2 hour before baking.

Preheat oven to 425 degrees F (220 degrees C).

Brush top of scones with heavy cream and sprinkle with raw sugar. Bake for 18-20 minutes, or until lightly browned.

To make the glaze, stir together the powdered sugar, maple syrup, and milk. If too thick, add additional milk by the 1/2 teaspoon until the glaze drizzles in a continuous stream off the edge of a spoon. Drizzle glaze over cooled scones and allow glaze to set for 15 minutes before serving.