Few things are equal to freshly baked pastries in the morning. Yes, I am a die-hard pancake lover, but there is something magical about baking that I can’t resist. These gluten free lemon thyme scones were such a delight to make; I have always loved the idea of using herbs in sweets, or baked goods, and since thyme has a special place in my heart, this seemed like a worthy cause.
If you have never made scones, or if it has been a minute, do not worry!! These gluten free lemon thyme scones are super easy. And if you don’t have thyme, or want to try something else, go right ahead! This recipe doesn’t require any rolling out of the dough, all you need are your hands.
One of the beauties of this recipe for gluten free lemon thyme scones, is that is isn’t overly sweet, so for those of you with small children, or those wanting to avoid too much sugar, you can still indulge in these breakfast or tea treats. Also, with gluten free baking, remember that the dough will not rise, so whatever shape goes into the oven, that is what’s coming out (I forgot this time, and would have liked a taller scone, but the fluffiness was still there, which is all that matters).
Gluten free Lemon Thyme Scones
Yields 6-8 scones
1 stick butter
1 1/3 c. gluten free flour – I used 1-to-1 baking flour
1/2 t. xanthan gum
2 t. baking powder
1 T. flax meal
2 T. coconut sugar
1/2 t. salt
1/3 c. coconut milk – or milk of your choice
1/2 t. vanilla
1 lemon- juiced and zested
1 T. thyme – I used fresh
1-2 c. powdered sugar – for glaze *optional
1. Begin by cutting the butter into cubes, then place in the freezer while you prep the rest of the ingredients.
2. Preheat the oven to 400 degrees. Mix together all the dry ingredients then pour into a food processor. Add in the cold butter, and pulse until it is broken into small pieces, about the size of a pea (this is what makes them flaky). Scrape the mixture into a medium mixing bowl. Stir in the thyme and lemon zest.
3. In a small bowl, whisk together the eggs, milk, and vanilla, then pour into the dry ingredients. Stir until combined. The dough will be wet and sticky. Flour a surface then mold a ball out of the dough, place on the surface, and carefully pat into a large disc, one inch high. Cut into wedges, then using a spatula, transfer the wedges on a parchment paper-lined baking sheet, and put in the freezer for 15 minutes.
4. Bake for 15 minutes or until golden brown. If you want a little extra sweetness, make a glaze with the lemon juice, powdered sugar, and a sprinkle of extra thyme if you have it. A little goes a long way, so start with half a cup of sugar at a time, whisking away any lumps. The glaze should be translucent and thin, perfect for drizzling over the warm scones. Enjoy the scones fresh out of the oven or at room temperate.