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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Gin Thyme Lemonade

Beverages

Christiana George

Updated Date:
June 8, 2023

To understand my feelings about alcohol, I need to tell you a story.

One 4th of July when I was in college, I went to an Independence Day party thrown by a bunch of frat guy friends. There were hamburgers, there were hot dogs, there were chicken wings and other barbecue-ish food items. The only things missing were beer and dessert.

In the middle of the party, one of the guys made an announcement.

“They’re bringing the cake!” he said.

“The cake?!” I squealed. “Yes! All right! Awesome! That is great to hear!”

“No,” (he rolled his eyes. Okay, maybe he didn’t, but he probably did inwardly.) “the keg,” he corrected.

A cheer went up in the room. I felt crestfallen.

Chris finds this story oh-so-amusing, and to this day, makes fun of me for it. But you know what? I’m not ashamed to admit it: I’d choose cake over liquor any day. I’m just that kind of woman. (What kind of woman, you ask? The kind that dreams about petting dogs, no joke. Chris thinks I’m repressing something.)

That being said, you will notice that today’s post features a very awesome alcoholic beverage. With the amazing weather we’ve been having—and the fact that Chris and I celebrated our move-to-New-York anniversary recently (thanks for the comments, guys!)—it seemed that kind of day. The kick-off-your-shoes-and-expose-your-very-pale-feet kind of day.

And anyway, I’ve evolved. I actually enjoy alcohol now. Although I have to admit, I’m a girly drink type of person. I’ll have none of that neat-scotch, thanks, but give me something fruity, ideally something that masks much of the taste of the alcohol, and I am down. I mean, let’s face it, I’m presenting you spiked lemonade. It doesn’t get more gentle than that. But it’s good stuff, and the subtle hint of thyme makes it doubly lovely. And even though it’s kind of early in the season for lemonade, I can definitely see it making its debut at your first barbecue of the year. It’ll be a smash hit, I promise, just don’t serve it to the kiddies (or alternatively, don’t add the gin).

Another confession: I made this lemonade with Meyer lemons, so I suppose it’s really a gin thyme Meyer lemonade. I had a bunch lying around that were starting to shrivel, so I decided to juice them. (I’ve also been on a grapefruit juicing spree lately—Greyhounds!) I encourage you to try this drink with Meyer lemon juice sometime. Think extra floral notes!

Anyway, I’m starting to feel really red around my ears (the unfortunate side effect of being Asian I’m afraid), so I’m going to stop now and go finish my drink. Cheers, and have a great weekend everybody.

GIN THYME LEMONADE

Adapted from Martha Stewart
Serves 4 (makes about 8 cups)

Feel free to omit the alcohol.

Ingredients:

1-1/3 to 1-1/2 cups sugar (according to your sweetness preference)
5 cups cold water
1 small bunch of thyme (10 to 15 sprigs or so)
2 cups lemon juice
1 cup gin

Directions:

In a medium saucepan, bring the sugar, 1 cup of water, and thyme to a boil, and stir until the sugar melts completely. Turn off the stove and add the remaining 4 cups of water, lemon juice, and gin. Stir, then refrigerate. Serve cold, preferably with ice.