Boon Companions: Blueberry and Thyme Scones

 

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Continuing to experiment in the kitchen with plants that make good companions in the garden, I whipped up a batch of Blueberry and Thyme Scones on Sunday afternoon. My blueberry bushes are so new that I haven’t had the pleasure of tasting any berries from them yet, but the thyme I used came from the little plant that I situated near them to attract bees and help the blueberries with pollination. It turns out that my instinct was correct, and thyme and blueberries make great companions on the palate as well as in the garden.

These scones were scrumptious and perfect as a late afternoon snack, enjoyed while watching  the hail falling outside. I started with a recipe from Bon Appétit, adding thyme and replacing less common ingredients with others that I had on hand. I also substituted butter with a vegan version, Earth Balance Soy-Free Buttery Sticks, as I’m looking for ways to cut down on my cow dairy consumption and shrink my carbon footprint. I made a half batch and cut the disc into eight triangles, instead of the traditional six, too, because I often find a large scone to be a bit too much of a good thing. These turned out so light and flaky, and the invigorating flavor of the thyme married to the mild lemony sweetness of the scone and punctuated by the intense tart sweet flavor of the dried blueberries was so good, that I actually had two!


Blueberry and Thyme Scones

  • 1 1/2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 6 tbsp vegan butter
  • 1/2 cup dried blueberries
  • a few sprigs of fresh thyme (about 1/4 tsp)
  • 1/2 cup whole or 2% milk
  • 1/4 of a lemon
  • extra sugar and milk for finishing

Place rack in top third of oven and preheat to 425°F. Cover a baking half sheet with parchment paper. Whisk flour, baking powder, salt, and sugar together in a large bowl. Cube vegan butter and cut into flour mixture until pea-sized clumps form. Stir in dried blueberries and thyme leaves stripped from the stems. Zest in the rind of lemon and whisk lemon juice into the milk, before stirring into the dough. Only stir until a ragged dough forms, then turn out onto a floured surface and lightly ball together and knead gently for only five turns. Flatten into a small disc about an inch thick, and slice into eight pieces. Place on baking sheet and brush with milk and sprinkle with sugar. Bake for 25 minutes.

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