Keeping in the trend of last week’s savory scones inspired by what was available in the house’s refrigerator, I offer you this week’s selection: Lemon Thyme and Basil Scones.
By some stroke of good fortune, my mom has kept the herbs her brother gave her alive for more than a few months (my mom will be the first to admit that she has a black thumb so this isn’t me insulting her I promise). Yet even with an avid baker and sometimes avid cook in the house, none of the herbs have been put to much use. She decided to change that and requested that I create a scone using her most abundant herb.
A variant of–obviously–English thyme, lemon thyme fools you into thinking that it is just another thyme leaf, until you start cutting it and releasing the oils inside its leaves. Then you unlock its citrusy aroma, its lemon scent that suddenly wafts through your entire kitchen. And you wonder, what can I do with such a hidden delicacy?
Um, duh, I make scones. And since according to a flavor pairing book my brother bought me for Christmas, basil and lemon thyme have a natural affinity for each other, I killed two birds with one scone and cut off some of Mom’s basil leaves to toss in as well.
And thus the history of the second savory scone success. The flavor of these scones is significantly more subtle than the Beer and Cheddar scones, but no less enjoyable. They have a delicate balance of herbal notes that would probably be broken down if heated for too long, so I highly recommend keeping these scones small to decrease the baking time to the 8 minute mark. It is definitely worth it. Especially for the smell when you open your oven and the lemon thyme and basil take over your senses. The scent along, completely disregarding the flavor, is reason along to start growing lemon thyme.
Lemon Thyme and Basil Scones
- 2 cups self rising flour
- 3 1/2 tbsp chopped fresh lemon thyme
- 1 tbsp chopped fresh basil
- 1/8 tsp salt
- 6 tbsp unsalted butter, grated
- 1/2 cup milk