Lemon Thyme Scones with a Lemon Cream Cheese Glaze
Medically reviewed by Christiana George Updated Date: December 17, 2022
Well hello Storm Sandy. The winds and the rain have begun. I am not sure how badly we will be hit and whether or not we will lose power with this storm, but in preparation I made some treats. I made some scones since they are quick and easy. I chose lemon and thyme flavors because sometimes I need a snack a bit more on the savory side, especially if I am drinking yerba mate with my in-laws.
Most of these ingredients probably already exist in your pantry and fridge, so you can make them tonight.
I love the smell of lemon zest. Sometimes my sister-in-law throws some in the yerba mate kind of like adding lemon to a tea. It really enhances the flavor of the yerba leaves.
Just look at this pretty ball of dough all decorated with lemon zest and thyme leaves.
You really don’t need to put down a lot of flour, so the mess is minimal. If you roll it out on a cutting board, you can rinse is off in the sink and wipe it down with a sponge.
If you use a pizza cutter, the pieces of dough will come out more uniform and you will get nice clean edges.
I hope everyone on the East coast stays safe during this storm. We will probably be heading to the basement later today. See you all later.
Lemon Thyme Scones with a Lemon Cream Cheese Glaze
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Ingredients (8-10 scones)
For the scones
- 2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon thyme leaves
For the glaze
- 4 oz. cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Crisco vegetable shortening
- 3-4 tablespoons milk
Instructions
For the scones
Preheat oven to 425º F.
By hand or with a stand mixer, mix flour, sugar, and baking powder. Cut up butter and add to flour mixture.
In a separate bowl mix egg and milk until blended and add to the flour mixture.
Add lemon zest, lemon juice and thyme, continue to mix until all is well incorporated. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten 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.
Separate the triangles and place on a cookie sheet.
Bake at 425º F for 15 minutes or until tops are golden. Then take out of oven and place on a cooling rack.
For the glaze
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.
Spread the glaze onto the cooled scones and sprinkle with extra lemon zest if you like.
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Biscoff Bourbon Bacon Cookies
Father’s Day is coming up around the corner. Looking for a manly treat to make for the fathers in your life. How about these Biscoff Bourbon Bacon Chocolate Chunk Cookies? They are huge in size and flavor. They are packed full of Biscoff Cookie Spread, Kentucky Bourbon Whiskey, Boar’s Head Natural Smoked Bacon, and Nestle’s Semi-sweet Chocolate Chunks. Need I say more?
I am really starting to dig bourbon. This bottle that my neighbor lent me is going to good use. Don’t worry, they did get some of these cookies as well as the Bourbon Bacon Chocolate Fudge I made last week. They haven’t complained so far.
Only the good stuff goes into these cookies. That means real bacon, Biscoff, and large chunks of chocolate. Nothing but the best for my man. When complete, the dough will be a bit oily, but sticks together well. I tested it by grabbing a chunk and rolling it into a ball in my hands. If you can do that, then your dough is perfect.
I used my large cookie scoop for these. You know, the one that doubles as an ice cream scoop. These are not dainty girly cookies. I flattened out the dough a little and I may have rearranged a few of the chocolate chunks a bit. I also sprinkled a little sea salt to the tops of each cookie before baking. The cookies did spread after cooking. Um, yeah, like to the size of my hand. Now that’s a manly cookie! At this point you can definitely smell the bourbon. But can you see all the bits of bacon, oatmeal, and thick chunks of chocolate? Just make sure the kids don’t get a hold of these. Not all the alcohol burned away. You have been warned. These are adult only cookies.
I handed these out to several neighbors, guys and gals, for taste testing and no one gave them a bad review. They are crispy at the edges and soft in the middle. They have so many flavors all melded together. It’s a flavor party in your mouth. One of the neighbors requested I make more. There are going to be some happy dads in town this Father’s Day.
Biscoff Bourbon Bacon Chocolate Chunk Cookies
by The Sweet Chick
Prep Time: 15 minutes + 3hrs chilling
Cook Time: 12 minutes
Keywords: bake dessert snack bourbon whiskey biscoff bacon chocolate chips Father’s Day cookie American
Ingredients (11 extra large cookies)
- 1 large egg
- 1 cup Biscoff cookie spread
- 3/4 cup light brown sugar
- 1/4 cup bourbon whiskey
- 3/4 cup all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 cup quick oats
- 1/2 cup chopped cooked bacon ( about 7 slices)
- 1 cup chocolate chunks
optional
- a sprinkle of sea salt
Instructions
In a stand mixer cream together the egg, Biscoff, and sugar on medium/high speed until light and fluffy (about 4-5 minutes).
Then scrape down the sides of the bowl and add the bourbon and mix on low until fully combined.
Next add the flour, cornstarch, cinnamon, and baking soda. Continue to mix on low until the dough begins to form. It will be a bit oily, that’s okay.
Add the oatmeal and chopped bacon, mixing until fully incorporated.
Finally, add the chocolate chunks and mix until evenly distributed. You make have to do some by hand because the pieces are so large.
With a large scoop, place cookie dough mounds on a parchment lined cookie sheet and cover with plastic wrap. Place cookie sheet in the fridge for at least 3 hours before baking. This will prevent them from spreading too much.
When ready, remove from the fridge and allow dough to come to room temperature before placing in the oven. You can preheat your oven to 350º F during this time.
You can also sprinkle each mound of dough with a little sea salt if desired.
Bake cookies at 350º F for 12 minutes, then remove from the oven and leave on the cookie sheet for an additional 5 minutes before transferring to a cooling rack to cool completely.
Enjoy!
Recipe adapted from Softbatch Cookie Butter Brown Sugar Cookies by Averie Cooks
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