A SUMMERTIME AFTERNOON TEA
Begins on page 31
Blackberry-Thyme Scones with Lemon Curd p.33
Makes 6 scones
2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder2 teaspoons lemon zest1 teaspoon fresh thyme, finely chopped1 teaspoon kosher salt¼ cup cold unsalted butter, cubed⅓ cup fresh blackberries¾ cup cold heavy whipping cream1 large egg, room temperature1 tablespoon waterLemon 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.…