Lemon Thyme Scones With A Lemon Cream Cheese Glaze

• FOR THE SCONES:
• 2 cups Flour
• 1/3 cups Sugar
• 2 teaspoons Baking Powder
• 6 Tablespoons Cold Butter
• 1 whole Egg
• 1/2 cups Milk
• 1 teaspoon Lemon Zest Plus Extra For Garnish If Desired
• 1 teaspoon Fresh Lemon Juice
• 1 teaspoon Thyme Leaves
• FOR THE GLAZE:
• 4 ounces, weight Cream Cheese, Room Temperature
• 1/2 cups Powdered Sugar
• 1 teaspoon Fresh Lemon Juice
• 4 Tablespoons Milk
• 1 teaspoon Crisco (vegetable Shortening)

1. For the scones:
2. Preheat oven to 425u0b0F.
3. By hand or with a stand mixer, mix flour, sugar, and baking powder. Cut up butter and add it into the flour mixture. Mix to combine.
4. In a separate bowl mix egg and milk until blended then add it into the flour mixture and mix to combine.
5. Add lemon zest, lemon juice and thyme, continue to mix until all is well incorporated. The batter will be a dough-like consistency.
6. Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten it 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.
7. Separate the triangles and place on a parchment paper lined cookie sheet. Bake at 425u0b0 F for 15 minutes or until tops are golden. Then take pan out of oven and place scones on a cooling rack.
8. For the glaze:
9. 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.
10. Spread the glaze onto the cooled scones and sprinkle with extra lemon zest if you like.

flour, sugar, baking powder, butter, egg, milk, lemon zest plus extra, lemon juice, thyme, weight cream cheese, powdered sugar, lemon juice, milk, vegetable shortening

Taken from tastykitchen.com/recipes/breads/lemon-thyme-scones-with-a-lemon-cream-cheese-glaze/ (may not work)