Lemon Thyme Scones With A Lemon Cream Cheese Glaze

Name: Lemon Thyme Scones With A Lemon Cream Cheese Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SCONES:; 2 cups Flour; 1/3 cups Sugar; 2 teaspoons Baking Powder; 6 Tablespoons Cold Butter; 1 whole Egg; 1/2 cups Milk; 1 teaspoon Lemon Zest Plus Extra For Garnish If Desired; 1 teaspoon Fresh Lemon Juice; 1 teaspoon Thyme Leaves; FOR THE GLAZE:; 4 ounces, weight Cream Cheese, Room Temperature; 1/2 cups Powdered Sugar; 1 teaspoon Fresh Lemon Juice; 4 Tablespoons Milk; 1 teaspoon Crisco (vegetable Shortening)

Servings: persons

FOR THE SCONES:
2 cups Flour
1/3 cups Sugar
2 teaspoons Baking Powder
6 Tablespoons Cold Butter
1 whole Egg
1/2 cups Milk
1 teaspoon Lemon Zest Plus Extra For Garnish If Desired
1 teaspoon Fresh Lemon Juice
1 teaspoon Thyme Leaves
FOR THE GLAZE:
4 ounces, weight Cream Cheese, Room Temperature
1/2 cups Powdered Sugar
1 teaspoon Fresh Lemon Juice
4 Tablespoons Milk
1 teaspoon Crisco (vegetable Shortening)

1
For the scones:
2
Preheat oven to 425u00b0F.
3
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.
4
In a separate bowl mix egg and milk until blended then add it into the flour mixture and mix to combine.
5
Add lemon zest, lemon juice and thyme, continue to mix until all is well incorporated. The batter will be a dough-like consistency.
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.
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.
8
For the glaze:
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.
10
Spread the glaze onto the cooled scones and sprinkle with extra lemon zest if you like.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE SCONES:, 2 cups Flour, 1/3 cups Sugar, 2 teaspoons Baking Powder, and more.

Yes, Lemon Thyme Scones With A Lemon Cream Cheese Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!