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1
For the scones:
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Preheat oven to 425u00b0F.
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By hand or with a stand mixer, mix flour, sugar, and baking powder. Cut up butter and add it into the flour mixture. Mix to combine.
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4
In a separate bowl mix egg and milk until blended then add it into the flour mixture and mix to combine.
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Add lemon zest, lemon juice and thyme, continue to mix until all is well incorporated. The batter will be a dough-like consistency.
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6
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten it out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make 10 smaller ones if you like.
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7
Separate the triangles and place on a parchment paper lined cookie sheet. Bake at 425u00b0 F for 15 minutes or until tops are golden. Then take pan out of oven and place scones on a cooling rack.
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8
For the glaze:
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9
With a mixer, blend together cream cheese and powdered sugar until smooth. Then add lemon juice, milk, and shortening and mix well. If you want the glaze to be thinner, add a little more milk. I made mine a bit on the thick side.
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10
Spread the glaze onto the cooled scones and sprinkle with extra lemon zest if you like.
