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Lemon Lavender Scones Recipe

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4 from 12 reviews

These Lemon Lavender Scones are a delightful blend of citrusy lemon zest and fragrant culinary lavender, baked to golden perfection. With a tender, flaky texture and a hint of vanilla, these scones are ideal for breakfast or an afternoon tea treat. The optional lemon glaze adds a sweet, zesty finish that complements the floral notes beautifully.

Ingredients

Scones

  • ½ cup COLD butter, small cubed
  • ¼ cup granulated sugar
  • 2 Tablespoons lemon zest (~3 lemons)
  • ¾ cup milk, plus more for brushing
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla bean paste
  • 2 ½ cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 ½ teaspoons dried culinary grade lavender flowers

Icing (Optional)

  • 1 cup powdered sugar
  • 1 - 1 ½ Tablespoons milk (or substitute lemon juice for extra lemon flavor, but do not mix both)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat Oven and Prepare Butter: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Cut the butter into small cubes and chill in the fridge or freezer, or grate frozen butter and keep it cold until use to ensure flakiness.
  2. Make Lemon-Sugar Mixture: Combine granulated sugar and lemon zest in a small bowl, rubbing between your fingers until the mixture resembles a coarse, wet sand to infuse lemon flavor evenly.
  3. Prepare Buttermilk Mixture: Mix milk, lemon juice, and vanilla bean paste in a separate bowl to create a buttermilk-like liquid. Chill in the fridge until needed to keep it cold.
  4. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sea salt, dried lavender, and the lemon-sugar mixture.
  5. Cut in Cold Butter: Work the cold butter into the flour mixture until pea-size crumbs form. If the dough warms, refrigerate to keep it cold and maintain flakiness.
  6. Add Wet Ingredients: Gently stir in the cold milk mixture until just combined, being careful not to overmix to avoid tough scones.
  7. Form Dough: Transfer dough to a floured surface and gently bring it into a ball. Press into a rectangle, then fold the horizontal sides over each other as if folding a pamphlet to form layers.
  8. Shape and Cut Scones: Press dough into an 8x5 inch rectangle. Cut lengthwise down the middle for two long rectangles.
  9. Create Squares: Cut horizontally into thirds, resulting in six squares.
  10. Form Triangles: Cut each square diagonally in half to create 12 triangles total.
  11. Arrange and Brush: Transfer scones to the prepared baking sheet using a thin spatula, spacing them 2-3 inches apart. Brush the tops and sides with milk for browning.
  12. Bake: Bake for 18-22 minutes until golden brown on top and bottom. Cool briefly on the baking sheet, then transfer to a rack to cool completely.
  13. Prepare Icing (optional): Mix powdered sugar with milk or lemon juice and zest until thick but drizzle-able. Drizzle over cooled scones for added sweetness and flavor.
  14. Storage: Store leftover scones in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

Notes

  • Use cold butter to ensure flaky, tender scones; butter can be cubed or grated and kept chilled.
  • Do not overmix the dough to avoid tough scones.
  • The lemon sugar step intensifies lemon flavor and adds a pleasant texture.
  • Folding the dough helps create layered, flaky scones.
  • Brush with milk to achieve a golden crust; optional coarse sugar can be sprinkled on top before baking.
  • For a stronger lemon glaze, substitute part or all of the milk with lemon juice in the icing.
  • Leftover scones freeze well; thaw before reheating gently.

Find it online: https://recipeplenty.com/lemon-lavender-scones-recipe/