Lemon Lavender Scones
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5
165 reviews
Excellent
Lemon Lavender Scones
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Lemon Lavender Scones blend dried culinary lavender and fresh lemon zest for a floral and citrus-flavored treat. The scone dough uses cold butter cut into the flour mixture to create a tender, flaky texture. A light icing made with powdered sugar and lemon juice or milk completes these subtly fragrant scones that are ideal for teatime or breakfast.
Description
Combining butter, flour, sugar, baking powder, baking soda, salt, dried lavender flowers, and lemon zest, this scone recipe encourages use of very cold butter, sometimes grated and frozen, to create a flaky dough. A wet mix of milk, lemon juice, and vanilla extract mimics buttermilk adding moisture and subtle acidity to the dough.
Chilling the dough before baking ensures a tender crumb. The bakes produce slightly crumbly scones with floral hints from lavender and brightness from lemon. The optional icing uses powdered sugar with milk or lemon juice and optional lemon zest for extra flavor.
These scones can be frozen before or after baking (without icing after baking if freezing) and reheated gently. Keeping ingredients cold and avoiding overworking the dough are key tips to preserving texture and flavor.
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Ingredients
- 1/2 /2 cup butter 1 stick, small cubed, see notes, cold
- 1/4 /4 cup granulated sugar
- 2 Tablespoons lemon ~3 lemons, zest
- 3/4 /4 cup milk plus more for brushing
- 1/4 /4 cup lemon juice fresh
- 1/2 /2 teaspoon vanilla extract
- 2 1/2 /2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 /2 teaspoon baking soda
- 1/2 /2 teaspoon salt fine sea salt
- 2 1/2 /2 teaspoons lavender flowers dried, culinary grade
ICING:
- 1 cup powdered sugar
- 1 - 1 ½ Tablespoons milk sub with lemon juice for extra lemon flavor - but don't use both
- 1 teaspoon lemon optional, zest
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper. Cut the butter into small cubes now and place in the fridge or freezer. Alternatively, grate frozen butter and place back in the freezer until ready to use.
- In a small bowl, combine sugar and lemon zest, rubbing between your clean fingers until a coarse, wet sand-like mixture forms. This step helps infuse the lemon flavor!
- In a separate bowl, combine milk, lemon juice, and vanilla extract. This will form a "buttermilk" like consistency. Place it in the fridge until you're ready to use so it stays cold.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender, and the lemon-sugar mixture.
- Cut the cold butter cubes (or grates) into the flour mixture until a small, pea-sized mixture forms. If needed, you can use your fingers to press it together, but if so, put it back int he fridge to chill the dough before proceeding. You want the dough as cold as possible.
- Gently stir the milk mixture into the flour until just combined and everything is moist. Do not overmix or you'll end up with tough scones.
- Transfer the dough to a lightly floured surface and gently form it together into a ball. Again, do not over-knead it, just gently push the dough together. Press it into a rectangle and fold the two horizontal sides over each other, as though you're folding a pamphlet. This will help form layers.
- Then, press the dough into an 8 x 5 inch rectangle. Cut the rectangle down the middle, lengthwise, to have two long rectangles.
- Then make two horizontal cuts, into thirds horizontally, to create 6 squares.
- Cut each square in half diagonally to form two triangles. This will result in 12 small triangles.
- Use a thin spatula to transfer the scones to the baking sheet. Leave plenty of space in between each one, around 2-3 inches (they will expand when they bake). Brush the tops and sides of the scones evenly with a bit of additional milk to add color as they bake. If using coarse sugar to top, sprinkle on now.
- Bake the scones for 18-22 minutes until the bottoms and tops are slightly golden brown. Remove and let cool slightly before transferring to a cooling rack to cool completely.
- Icing (optional, but recommended): Stir together powdered sugar, milk (or lemon juice & zest, if substituting it), until combined into a thick but drizzle-able icing. Drizzle on cooled scones and enjoy!
- Store leftovers in an airtight container at room temperature for up to 3 days, or see the notes below for freezing.
Equipments used:
Notes
- Keep all ingredients cold, especially butter, to achieve flaky scones; grate frozen butter if preferred.
- A food processor may be used but avoid overworking dough to prevent lavender from pulverizing too finely.
- Scones freeze well before and after baking; freeze spread apart before baking and in airtight containers after cooling when freezing post-bake (do not ice before freezing).
- Reheat frozen baked scones in the oven at 275°F for 10-12 minutes or thaw at room temperature.
- Avoid brushing scones with milk before freezing; wait until baking time for best texture.
Nutrition Information
Show Details
Serving
1scone
Calories
154kcal
(8%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
0.4g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.04g
(0%)
Cholesterol
0.4mg
(0%)
Sodium
251mg
(10%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
6IU
(0%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12scones
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 154kcal | 8% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.04g | 0% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 251mg | 10% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
165 reviews
Excellent
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