Lemon Lavender Scones
When it comes to scone flavors, you can go sweet or savory, citrus or herbal. I always come back to my favorite Earl Grey scones though, even at home.
Equipment
- Nielsen-Massey Pure Vanilla Extract
- Organic Lavender Flowers Dried
- Stainless Steel Mixing Bowls
- Silicone Pastry Brush Set
- Domino Confectioners Sugar
- Bob's Red Mill Baking Powder
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Farberware Classic Wood Rolling Pin
- Baking Trays Half Sheet (2 Pack)
- Diamond Crystal Table Iodized Salt
- King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
- DOMINO GRANULATED PURE CANE WHITE SUGAR
- Citrus Zester
- Food and Baking Scale
- Wooden Bamboo Cooking Utensils Set
Ingredients
- 2 1/4 cups- 2 1/2 cups of all-purpose flour cold
- 4 tsp baking powder
- 1/8 tsp salt
- 1/3 cup of white sugar
- 2 tsp dried culinary lavender
- 3 tbsp lemon zest
- 5 tablespoons unsalted butter frozen
- 1/2 cup of milk
- 1/4 cup of sour cream
- 1/4 cup lemon juice
- 1/2 tsp Vanilla extract
- Egg wash 1 egg + 1 tbsp milk
Instructions
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper.
- Grind 2 tsp dried lavender, sugar and lemon zest in food processor.
- Sift the flour, baking powder and salt in a large, chilled bowl.
- Grate the cold butter into the flour mixture.
- Use your fingers or a pastry blender to combine flour mixture and butter, creating a crumbly, pea-size mix.
- Whisk in the sugar, lemon and lavender mix into the flour mixture
- Pour milk mixture into the dry ingredients. Stir gently with your fingers or a fork until just combined.
- Pour dough out onto a lightly floured surface.
- Using a floured rolling pin, flatten the scone dough into a circle or rectangle, about 1/2 - 3/4 inch thick.
- Using a 2-3 inch circle cookie cutter (or a white wine glass), cut out about 15 rounds.
- Space dough about 2-3 inches apart on your prepared baking sheets.
- Brush the tops of each scone with the egg wash (1 egg + 1 tbsp of milk, whisked together) using a pastry brush.
- Let lemon and lavender scones rest for about 10 minutes.
- Bake scones for 15 minutes, until tops are golden brown, turning tray halfway through the bake.
- Transfer lavender lemon scones onto a wire rack to cool before glazing. You can also serve them fresh out of the oven with glaze on the side for dipping (make it a bit more runny if doing this).
HOW TO MAKe LEOM GLAZEGlaze Ingredients- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- GLAZE DIRECTIONSCombine powdered sugar and dried culinary lavender in a food processor (the amount of lavender you use will impact the taste, so go easy at first).
- Whisk together lavender sugar and lemon zest in a small bowl, bringing out the lemon flavor.
- Pour in lemon juice, whisking together with a fork to make a glaze.
- Once your scones have cooled a bit, dip your scones halfway into the lemon glaze. You can also use a spoon to drizzle the glaze on top if you like, or serve it on the side.
- Sprinkle fresh lemon zest and dried lavender on top before serving.
Notes
When going about making the best lemon lavender scone recipe, you need to remember one thing– all ingredients have to be cold. Flour, butter, milk– all cold.
What you put into a scone can also effect how they turn out. This is when baking chemistry comes into play. While I use the same base recipe for all of my scones, each has to be altered when adding in fresh lemon, lavender, tea leaves and herbs.