Lemon Thyme Scones with a Lemon Cream Cheese Glaze
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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Maple Ginger Banana Muffins
I hope everyone had a fun-filled Valentine’s weekend. My husband and I spent the weekend with the kids at Legoland. Not very romantic, but it was fun. At least the parts where my four year old didn’t take off on us or throw a fit when he didn’t get his way. Such is life with kids. I am happy to be home in my own bed and cooking fresh meals again. We had a lot of fast food at the park and on the road, but now it’s back to healthy eating, like these Maple Ginger Banana Muffins. I kept wanting to try making these during the holidays, but never got around to it. I figured now was as good a time as any.
I just tweaked my usual muffin recipe to include molasses, spices, and crystallized ginger chips.
The smell of ginger and molasses as these muffins were baking was truly intoxicating. I couldn’t wait to eat one.
They came out perfectly spiced, moist, and light. The banana flavor actually took a backseat in these muffins. They are more of a spiced gingerbread muffin with secret healthy ingredients. The crystallized ginger chips are what give these Maple Ginger Banana Muffins their distinct flavor. I bought mine at World Market, but you can find them online also. They are made by The Ginger People. I highly recommend them.
These muffins are definitely are “Yum”. I think I may have eaten three already. Just for quality assurance, of course. I think it’s time to go test another one.
Maple Ginger Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Keywords: bake breakfast bread snack healthy banana maple syrup ginger chips molasses muffins bread American
Ingredients (20 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup molasses
- 2 medium ripe bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup crystallized ginger chips
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and molasses. Mix on low speed until well blended.
Then add the flours and mix on low until smooth.
In a small bowl or measuring cup, combine all the spices, salt, and baking soda. Add mixture to the mixer bowl and mix until completely incorporated.
Next, add the rolled oats and ginger chips, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.
Notes
If you don’t have any ripe bananas available, simply place them in the oven while it is preheating and wait for them to turn brown/black, then remove, cool and use.
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