A SUMMERTIME AFTERNOON TEA
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Blackberry-Thyme Scones with Lemon Curd p.33
Makes 6 scones
2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
2 teaspoons lemon zest
1 teaspoon fresh thyme, finely chopped
1 teaspoon kosher salt
¼ cup cold unsalted butter, cubed
⅓ cup fresh blackberries
¾ cup cold heavy whipping cream
1 large egg, room temperature
1 tablespoon water
Lemon Curd (recipe follows)
Garnish: fresh blackberries, fresh thyme
1. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, thyme, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Add blackberries, stirring to combine. Add cold cream, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface and gently knead until smooth, 4 to 5 times. Roll dough to a 7-inch smooth disk (approximately ¾-inch thick). Using a bench scraper or a thin-bladed
