Experience the vibrant flavors of Candied Lemon Thyme Sourdough Scones. These scones combine the tartness of Sourdough with the fresh, herbal notes of lemon thyme, finished with a sweet touch of candied citrus. Flaky, light, and bursting with a refreshing twist, they offer an enjoyable balance of savory and sweet in every bite.
Recipe Inspiration
This recipe was inspired by Caroline Bower, the skilled, resourceful, and Podcast Queen of “The Bread Winner Podcast.” A few months ago, I started following Caroline Bower on Instagram and came across her Sourdough page. I was amazed at all the artisanal Sourdough bread, Sourdough products, porch pick up menus, her podcast, and “The Inner Bread Circle,” course.
A few weeks ago, she posted pictures for her Candied Lemon Thyme Scones and I was drooling…Candied.Lemon.Thyme…YUM! So, I messaged her and asked what she includes in her scones, and off I went crafting.
Now, please know, this was definitely a collaborative recipe in the sense of, she gave me the Candied Lemon Thyme idea, and these are my Sourdough Scone base my customers and family know and love!
In other words, supporting other women-owned, Sourdough bakers, is what my brand and values are all about, and I couldn’t be happier with how this recipe was developed and turned out! I anticipate “awe” from these scones and would love to hear your feedback, if you try them!
Candied Lemon Thyme Sourdough Scones Ingredients
For the Candied Lemon Thyme Mixture
Candied Lemon Thyme Sourdough Scone Dough
- Sunrise Heritage White Flour
- Baking Powder
- Pink Salt
- Active Sourdough Starter
- Mexican Vanilla
- Organic Oat Milk
- Lemon
- Fresh Thyme
- Candied Lemon Thyme Mixture (recipe above)
For the Lemon Glaze
Creating the Candied Lemon Thyme Mix
- First, in a small mixing bowl, combine the ingredients for the Candied Lemon Thyme mixture.
- Next, using your fingers, work the lemon zest and thyme into the sugar by pressing your fingers between the mixture.
- Note: Doing this step helps release the oils from the lemon zest and into the thyme and sugar. (You can also do this with a food processor if you’d prefer).
- Finally, set the mixture aside.
Mixing Up the Candied Lemon Thyme Sourdough Scone Dough
- First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
- Next, using a Dutch Whisk, mix the ingredients until combined.
- Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
- Next, add in the Candied Lemon Thyme mixture.
- Then, add in the grated, cold butter.
- Next, using your hands, mix the butter into the dough until just combined.
- Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.
Preparing to Bake the Candied Lemon Thyme Sourdough Scones
- Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
- Next, place the dough onto the lightly floured surface.
- Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
- Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
- Then, cut the dough into 8-10 triangles.
- Next, sprinkle Turbinado or Sparkling Sugar on top of the scones (optional).
- Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.
Baking and Cooling the Candied Lemon Thyme Sourdough Scones
- First, preheat the oven to 425 degrees Fahrenheit.
- Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
- Then, using a pastry brush, brush the melted butter on top of each scone.
- Next, bake the Candied Lemon Thyme Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
- Then, remove the baked scones from the oven and set them on a wire cooling rack.
- Finally, allow the scones to cool for about 10 minutes before glazing them.
Glazing the Candied Lemon Thyme Sourdough Scones
- First, combine the ingredients for the Lemon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
- Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
- Then, using a spoon, gently drizzle the glaze over the top of the scones.
- Finally, sprinkle more Thyme and Lemon Zest on top of the glazed scones.
Serving and Storing the Candied Lemon Thyme Sourdough Scones
The Candied Lemon Thyme Sourdough Scones are delicious served on charcuterie boards or as a brunch or an after dinner dessert. Furthermore, these are festive enough to enjoy any day of the year, especially the holidays.
To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.
On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!
Recommended Products
Candied Lemon Thyme Sourdough Scones
Experience the vibrant flavors of Candied Lemon Thyme Sourdough Scones. These scones combine the tartness of Sourdough with the fresh, herbal notes of lemon thyme, finished with a sweet touch of candied citrus. Flaky, light, and bursting with a refreshing twist, they offer an enjoyable balance of savory and sweet in every bite.
Ingredients
For the Candied Lemon Thyme Mixture
- 1 tbsp. Fresh Thyme
- 1/4 tsp. Dried Thyme
- 1 Lemon, Zested
- 1/4 c. Organic Cane Sugar
Candied Lemon Thyme Sourdough Scone Dough
- 2 1/2 - 3 c. Sunrise Heritage White Flour
- 1 tbsp. Baking Powder
- 1 tsp. Pink Salt
- 3/4 - 1 c. Active Sourdough Starter
- 1 tsp. Mexican Vanilla
- 1 c. Organic Oat Milk
- 1 Lemon, Zested and Juiced
- 1 tbsp. Fresh Thyme
- 1 Batch Candied Lemon Thyme Mixture (recipe above)
Lemon Glaze
- 2 c. Powdered Sugar
- 2 Lemons, Zested and Juiced
- 1 tsp. Mexican Vanilla
- Pinch of Salt
Instructions
Creating the Candied Lemon Thyme Mixture
- First, in a small mixing bowl, combine the ingredients for the Candied Lemon Thyme mixture.
- Next, using your fingers, work the lemon zest and thyme into the sugar by pressing your fingers between the mixture. (Note: Doing this step helps release the oils from the lemon zest and into the thyme and sugar. (You can also do this with a food processor if you'd prefer).
- Finally, set the mixture aside.
Mixing Up the Candied Lemon Thyme Sourdough Scone Dough
- First, in a large glass or ceramic bowl, combine the dry ingredients for the Sourdough Scone dough.
- Next, using a Dutch Whisk, mix the ingredients until combined.
- Then, add the wet ingredients, including the Sourdough Starter. Mix with a Dutch Whisk until a crumbly mixture forms.
- Next, add in the Candied Lemon Thyme mixture.
- Then, add in the grated, cold butter.
- Next, using your hands, mix the butter into the dough until just combined.
- Finally, cover the top of the bowl with plastic wrap. Place it in the refrigerator for at least 30 minutes or up to 12 hours.
Preparing the Candied Lemon Thyme Sourdough Scones
- Once the scone dough has chilled for at least 30 minutes, lightly flour a kitchen surface.
- Next, place the dough onto the lightly floured surface.
- Then, using a rolling pin, roll the dough into a circle or square about 1 – 1 1/2 inches in thickness.
- Next, if you’ve rolled your dough into a square, even each of the edges by cutting off any uneven pieces with a knife or pizza cutter.
- Then, cut the dough into 8-10 triangles.
- Next, sprinkle Turbinado or Sparkling Sugar on top of the scones (optional).
- Finally, place the scone dough into a pre-sectioned scone pan or onto a silicone-lined baking sheet.
Baking and Cooling the Candied Lemon Thyme Sourdough Scones
- First, preheat the oven to 425 degrees Fahrenheit.
- Next, melt 2 tbsp. of salted butter in the microwave, in a heat-safe bowl.
- Then, using a pastry brush, brush the melted butter on top of each scone.
- Next, bake the Candied Lemon Thyme Sourdough Scones for 12-15 minutes, or until set on the edges and slightly soft.
- Then, remove the baked scones from the oven and set them on a wire cooling rack.
- Finally, allow the scones to cool for about 10 minutes before glazing them.
Glazing the Candied Lemon Thyme Sourdough Scones
- First, combine the ingredients for the Lemon Glaze in a medium-sized bowl. Use a whisk to thoroughly combine.
- Next, once the scones have cooled for at least 10 minutes, place them onto parchment paper.
- Then, using a spoon, gently drizzle the glaze over the top of the scones.
- Finally, sprinkle more Thyme and Lemon Zest on top of the glazed scones.
Serving the Candied Lemon Thyme Sourdough Scones
The Candied Lemon Thyme Sourdough Scones are delicious served on charcuterie boards or as a brunch or an after-dinner dessert. Furthermore, these are festive enough to enjoy any day of the year, especially on holidays.
Notes
Storing the Candied Lemon Thyme Sourdough Scones
To store the scones, place them in an airtight container and on the counter for up to 3 days. Likewise, you can store them in an airtight container and in the refrigerator for up to 7 days.
On the other hand, you can freeze raw scones for up to 3 months. To freeze the scones, follow the steps for preparing the dough through preparing to bake the scones. Then, place the cut, raw scones onto a baking sheet and into the freezer for 30 minutes. Once the scones are frozen, place them into a freezer Ziploc bag and store for up to 3 months. To bake the raw scones, follow the steps for baking and cooling. Enjoy!
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