Lavender Lemon Scones
Lavender and lemon are the perfect combination…. the bright zestiness of the lemon paired with the delicate floral notes of the lavender make a lovely combination. The buttery soft scones, with the perfect balance of citrus and floral, keep you coming back for more!
I have heard the concerns about the “soapiness” of baking or cooking with lavender, which can be true if the lavender is overdone. The key is to just “tickle the tastebuds” with the lavender, setting the floral notes against the backdrop of the prominent flavors, which in this case are citrus and butter.
When my mom and I took our “Lavender Trail” field trip (https://northwestfrench.com/sequim-washington-lavender-farm-tour-lavender-trail/), we had it in our minds to find ourselves a lavender scone to go with our afternoon coffee. It seemed like it would be a great afternoon treat after exploring the lavender fields…. but alas….. we searched high and low, visited many coffee shops as well as the bakery, with no luck.
Once home, I set to perfecting a lavender lemon scone that, through our senses, would bring us back to the lavender fields. These are the perfect treat for a wonderful Sunday brunch, an afternoon tea, or an anytime treat. Enjoy!
This is a fairly simple recipe to pull together, and is pretty quick as well. Culinary lavender can be purchased locally if you are lucky enough to find it. However, if you can’t find a local source, this is a lovely option: https://amzn.to/4n6APKi. If you would like to have freshly baked scones for breakfast, or anytime for that matter, you can simply freeze the unbaked scones individually. When you are ready for a fresh-baked lavender lemon scone, pop the frozen scones in the oven for about 23-25 minutes. Pull them, fresh and hot, from of the oven, and ENJOY!
Lavender Lemon Scones
Ingredients
- 3 Cups (420 grams) All Purpose Flour (or 460 grams Einkorn flour)
- 1/4 Cup (60 grams) Granulated Sugar, divided
- 1½ Tbsp (22.5 grams) Baking Powder
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 2½ tsp Culinary Lavender, crushed to release oils
- 2 Tbsp Lemon Zest
- 8 Tbsp Salted Butter, chilled, cut into ½" cubes
- 1¼ Cups Very Cold Heavy Cream, plus ¼ Cup for brushing
- 1/4 Cup Lemon Juice, Fresh Squeezed
Instructions
- Preheat oven to 400℉.In the bowl of a mixer, add the dry ingredients (Flour, Half of the Sugar, Baking Powder, Salt, Baking Soda, and Lavender). Mix on low until blended.In a separate, small bowl, add the remaining Sugar and Lemon Zest. Rub the Zest and Sugar together, until well mixed and the scent of Lemon is bringing a smile to your face. This step will help infuse the lemon flavor and bring out the natural oils of the lemon.
- Add Chopped, Cold Butter. Mix until the butter is pea-sized, and the mixture resembles coarse crumbles.
- In a measuring cup, mix the Lemon Juice into the Heavy Cream. Stir and let sit for a couple of minutes. It will turn into a buttermilk consistency. Make a well in your dry ingredient mixture. Add the Cream/Lemon Juice mixture. Blend until just combined, taking care not to over-mix.
- Dump mixture onto a sheet of parchment paper. Gently form it together into a ball (do not over work the dough). Press it into a rectangle and fold the two horizontal sides over each other, as though you are folding a letter. This will help form the layers.
- Press the dough into a rectangle, roughly 8" x 6". Cut the rectangle down the middle, lengthwise, so that you have two long rectangles. Then, make two vertical cuts, dividing your dough into thirds, so that you have 6 squares. Cut each square in half diagonally, so that you have 12 small triangles.
- Transfer Scones to parchment lined baking sheets. Take care to leave 2" – 3" of room between scones, as they will expand and rise during baking. Brush with Heavy Cream and sprinkle with Turbinado Sugar.
- Bake for 18-22 minutes, until the both the bottoms and tops of the scones are golden brown. Remove from oven and transfer to cooling rack.
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