Go Back

Lavender Lemon Scones

Buttery Scones with a zest of lemon and hint of lavender
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:25 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, English, French
Keyword: Brunch, Buttery, Easy, Einkorn, Quick, Unique

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.