It has been a *hot* minute since I’ve been here – life has a tendency to get in the way of things. And while it wasn’t a digital detox of any means (who can say no to the temptations of Pinterest?), I just needed to take a little step back to cure my cooking equivalent of writer’s block.
And I am back. With scones. Thyme scones.
This is my take on the scone – wonderfully British, singing anew with the gentle, piney breeze of thyme.
You would think that something as simple as a scone would be wickedly simple to do right. But all too often scones are dense, flat, and rubbery. That doesn’t mean they are hard to make, they are anything but – you see, the trick to a light, fluffy cloud-like scone lies in trying to do as little as possible.
Knead too much – and you develop too much gluten for a tender crumb. You want to mix the dough just until it comes together, the shaggier, the better. Another trick I like to do, for a little lamination, is to fold the dough over (like you would when making a rough puff pastry) like a book.
I have been in love with using herbs – so integral in a stew, or a roast – in sweet recipes. The thyme leaves inject a hint of lemony freshness to the scone. It anchors the quintessential cream tea favourite – adding some delicacy to the honest scone.
Demerara sugar is my favourite way of adoring a scone. It adds texture to them, leaving them glittering and golden like the tuscan sun. Scones should always be eaten straight from the oven – when the warmth from them turns butter molten.
Saw it down the middle and lavish with clouds of coconut whip, pools of ruby-red jam, and strawberry slivers. I like to go for jam that verges on the cusp of sour – so the tartness provides some relief from the sweet, buttery scone. It is pure, intense strawberry bliss – melting all over your tongue.
While I am far too lazy to make my own jam, and complicate an otherwise effortless bake – if you have a rather large strawberry haul, this chia jam is a quick way to whip up the perfect filler for your thyme scone.
- 3 cups (375g) self-raising flour
- ½ tsp salt
- 1 tsp baking powder
- ½ cup (112g) cold vegan butter, cut into cubes
- 2 tsp fresh thyme, finely minced
- 4 Tbsp (56g) white sugar
- ¾ cup (180ml) soy milk
- 1 tsp lemon juice
- 2 tbsp soy milk
- 1 tsp sugar
- 3 tbsp demerara sugar
- Preheat the oven to 220C, and line a baking sheet with parchment.
- Sift the flour into a large bowl with the salt and baking powder, and mix well. Add the vegan butter, then rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry cutter to break the butter up into small pieces. Stir in the thyme and sugar.
- Put the soy milk and lemon juice into a mug, and stir. Let this sit for 5 minutes to let the soy milk thicken.
- Make a well in the dry mix, then add the liquid and combine it quickly with a spatula – mix it gently until it forms a shaggy dough. Tip the dough out onto a floured countertop, then fold the dough over 2-3 times until it’s a little smoother. Take care not to overwork the dough as this can make the scones tough.
- Pat the dough out into a round about 2cm thick. Use a 5cm cutter and dip it into some flour. Push it into the dough, then repeat until you have four scones. Press what’s left of the dough back into a round to cut out another four. Place the scones on the baking sheet
- Stir together the soy milk and sugar to brush on top each scone. Sprinkle demerara sugar over all the scones.
- Bake for 18-20 mins until risen and golden on the top. Eat just warm with strawberry jam and coconut whip.
If you’re looking for new ways to use the glut of summer strawberries – this chocolate oasis pie is the perfect dessert to tuck into.
The dishes looks so great! Thank you for sharing the recipe!
Hi! It’s there a way to make these gluten free?
For sure, use a gluten free flour blend that is meant to substitute plain flour. Dove’s Farm or Bob’s red mill both do one that should work!