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
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.
Dust with icing sugar and serve.
Recipe courtesy Chef Jason Parsons, Peller Estates Winery Restaurant