Lavender Lemon Scones
Bright, uplifting and infused with the freshest of all flavors - learn how to make lemon lavender scones for a the perfect addition to garden tea time during the sunny months. These scones are topped off sweet lemon icing, for a beautiful and balanced taste experience in every bite!
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Equipment
Ingredients
- Scones:
- 2 ¼ cup all purpose flour 250 grams
- ½ cup butter, 1 stick frozen and grated (113 grams)
- ½ cup sugar 90 grams
- ⅓ cup yogurt 100 grams
- 1 large egg
- 1 tablespoon of dried organic lavender
- zest of two lemons
- 1 tablespoon vanilla extract
- Sweet lemon icing:
- ½ cup powdered sugar 50 grams
- 2 tablespoons lemon juice (juice of the two lemons you zested)
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 4000°F or 204°C . Line a baking sheet with parchment paper.
- Combine flour and baking powder in a large bowl and set aside.
- Create a lavender lemon sugar by grinding your sugar, lavender, lemon zest, and vanilla extract together in a blender, food processor, or mortar and pestle. Set aside.
- In a small bowl, whisk together your egg and yogurt.
- Grate your frozen butter into your flour mixture an use a pastry cutter (or your fingers) to combine until they're crumbly, pea sized pieces.
- Make a well in the center of your dough and whisk in your egg and yogurt. Also, add your lavender lemon sugar. Combine until a thick dough forms.
- Place your dough onto your parchment lined baking sheet, pat into an 8-inch circle, and cut into 8 wedges with a sharp knife. Brush with your 2 tablespoons buttermilk. Arrange the wedges around the baking sheet, leaving room for rising and expansion while they bake.
- Bake for 20 minutes, or until golden brown. Cool on a wire rack. Make your icing while your scones bake.
- Icing: Add the powdered sugar, lemon juice, and vanilla extract to a small bowl and stir until combined. Drizzle over scones after scones have cooled for a few minutes.
Notes
- While it's tempting to mix your dough until it becomes one solid mass, this will result in tough scones. To get a light and airy texture for not only tastier but also easier-to-eat baked goods, keep mixing just until ingredients are combined into small clumps - do NOT overdo the arm work! I love using my hands because you can feel how much moisture is left within each piece of flour or butter without having any worries.
- Optional: Pop them in the freezer again right before baking for 15 minutes to cool your butter again, which will make them extra flaky out of the oven!
- Brush the tops with a little buttermilk before you bake to achieve a crispy, golden brown top.
- Best when enjoyed immediately! Enjoy within 3 days of baking. Baked biscuits freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm up to your liking before serving.Scone dough can be frozen for up to one month.
Nutrition
Serving: 1g | Calories: 340kcal | Protein: 9g | Fiber: 2g | Sugar: 42g
Servings: 8 large scones
Calories: 340kcal