Lemon, Cranberry and Thyme Scones

The addition of thyme makes these scones from Chef Jason Parsons savoury as well as sweet.

The addition of thyme makes these scones from Chef Jason Parsons savoury as well as sweet.

Lemon, Cranberry and Thyme Scones

2 cups all purpose flour
4 tsp baking powder
1/2 cup sugar
3/4 cup buttermilk
1 cup shortening
1/2 cup dried cranberries
3 whole lemons (zested)
2 tbsp lemon juice
1 tsp salt
1 tbsp chopped thyme leaves

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Combine flour, baking powder, sugar and salt in a large bowl.

Knead in the shortening then fold in the cranberries, lemon zest and thyme leaves.

Last add the buttermilk and pull the ingredients together to make a dough. Wrap in plastic wrap and chill in the fridge for a least 1 hour.

Remove from the fridge and roll out to 1 inch thick and cut to desired size.

Place on a large baking tray. Brush with buttermilk and bake at 350F for 15 to 20 minutes. Remove and cool on a rack.

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Dust with icing sugar and serve.

Recipe courtesy Chef Jason Parsons, Peller Estates Winery Restaurant