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 1/4 cup all purpose flour (250 grams)
- 1/2 cup butter, 1 stick frozen and grated (113 grams)
- 1/2 cup sugar (90 grams)
- 1/3 cup yogurt (100 grams)
- 1 tablespoon baking powder
- 1 large egg
- 3 teaspoons of dried organic lavender
- zest of two lemons
- 1 tablespoon vanilla extract
- Sweet lemon icing:
- 1/2 cup powdered sugar (50 grams)
- 2 tablespoons lemon juice (juice of the two lemons you zested)
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder. Set aside.
- In a blender, food processor, or mortar and pestle, combine sugar, lavender, lemon zest, and vanilla extract. Blend or grind until fragrant and well combined. Set aside.
- In a small bowl, whisk together the egg and yogurt until smooth.
- Grate the frozen butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Make a well in the center of the dry ingredients. Pour in the egg-yogurt mixture and add the lavender lemon sugar. Gently mix until a thick dough forms. Do not overwork.
- Transfer the dough onto the prepared baking sheet and gently pat into an 8-inch circle. Using a sharp knife, cut the dough into 8 wedges. Brush the tops with 2 tablespoons buttermilk. Separate the wedges slightly on the baking sheet, leaving space for them to expand while baking.
- Bake for 20 minutes, or until golden brown and set. Transfer to a wire rack and let cool.
- 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
It can be tempting to mix the dough until it comes together into a smooth, uniform mass, but resist that urge, overmixing will lead to dense, tough scones. For a light, tender texture, mix just until the ingredients are barely combined and the dough forms loose clumps. A gentle hand goes a long way here, and using your fingers is especially helpful, you can feel the butter and flour coming together without overworking the dough.
Optional (for extra flakiness):
Place the shaped scones in the freezer for about 15 minutes before baking. This re-chills the butter, helping create beautifully flaky layers in the oven. For a golden, slightly crisp top, brush the scones lightly with buttermilk or any milk of choice just before baking. These are best enjoyed the day they’re baked, while they’re still fresh and tender. Store at room temperature for up to 3 days. Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm gently before serving. You can also freeze unbaked scone dough for up to 1 month—bake straight from frozen, adding a few extra minutes to the baking time as needed.
Place the shaped scones in the freezer for about 15 minutes before baking. This re-chills the butter, helping create beautifully flaky layers in the oven. For a golden, slightly crisp top, brush the scones lightly with buttermilk or any milk of choice just before baking. These are best enjoyed the day they’re baked, while they’re still fresh and tender. Store at room temperature for up to 3 days. Baked scones freeze well for up to 3 months. Thaw at room temperature or in the refrigerator, then warm gently before serving. You can also freeze unbaked scone dough for up to 1 month—bake straight from frozen, adding a few extra minutes to the baking time as needed.
Nutrition
Serving: 1g | Calories: 340kcal | Protein: 9g | Fiber: 2g | Sugar: 42g
Servings: 8 large scones
Calories: 340kcal