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Lemon Lavender Scones Recipe

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4.2 from 7 reviews

These Lemon Lavender Scones are a delightful treat combining the bright, fresh flavor of lemon with the subtle floral notes of culinary lavender. Perfectly flaky and tender, these scones are ideal for breakfast, brunch, or a sophisticated afternoon tea. Enhanced with a tangy lemon glaze, they offer a beautiful balance of citrus and floral essence in every bite.

Ingredients

Scones:

  • ½ cup COLD butter (small cubed or grated, see notes)
  • ¼ cup granulated sugar
  • 2 Tablespoons lemon zest (about 3 lemons)
  • ¾ cup milk + more for brushing
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • 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

Glaze (optional):

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

Instructions

  1. Prepare the oven and butter: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Cut the butter into small cubes and chill in the fridge or freezer. Alternatively, grate frozen butter and return it to the freezer until ready to use, ensuring the butter stays very cold for flaky scones.
  2. Create lemon sugar mixture: In a small bowl, mix the granulated sugar and lemon zest by rubbing them between clean fingers until the texture resembles coarse, wet sand. This technique helps to release and infuse the lemon oils for a fragrant scone.
  3. Make lemon 'buttermilk': In another bowl, whisk together the milk, lemon juice, and vanilla extract to form a buttermilk-like consistency. Refrigerate this mixture to keep it cold until needed, which helps keep the dough from warming too much.
  4. Mix the dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, dried lavender flowers, and the lemon-sugar mixture. Whisk together thoroughly to evenly distribute the ingredients.
  5. Cut in the butter: Add the cold butter cubes or grated butter to the dry mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles small peas. If your fingers warm the dough, chill it briefly before proceeding to keep it cold and maintain flaky texture.
  6. Add the wet mixture: Gently stir the chilled lemon 'buttermilk' into the flour and butter mixture just until combined. Be careful not to overmix, as this can make the scones tough.
  7. Form the dough: Turn the dough out onto a lightly floured surface and gently bring it together into a ball. Avoid kneading; the dough should be handled minimally to keep it tender. Press the dough into a rectangle.
  8. Fold for layers: Fold the rectangle like a pamphlet by folding the two horizontal sides over each other. This folding technique creates nice layers in the baked scones.
  9. Shape the dough: Press the folded dough into an 8 x 5 inch rectangle. Cut this rectangle lengthwise down the middle to make two long rectangles.
  10. Slice into portions: Cut each long rectangle horizontally into thirds, giving you six squares total.
  11. Cut into triangles: Cut each square diagonally into two triangles, resulting in 12 triangular scones.
  12. Prepare for baking: Use a thin spatula to transfer the scones onto the prepared baking sheet, spacing them 2-3 inches apart to allow for expansion. Brush the tops and sides with extra milk to promote golden browning. Optionally, sprinkle coarse sugar on top for added texture and sweetness.
  13. Bake: Bake the scones in the preheated oven for 18-22 minutes, or until golden brown on top and bottom. Remove from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  14. Prepare the glaze (optional): In a small bowl, mix powdered sugar with milk or lemon juice (and optional lemon zest) until you achieve a thick, drizzle-able icing consistency. Drizzle the glaze over the cooled scones for an extra burst of lemon flavor and sweetness.
  15. Store leftovers: Keep any extra scones in an airtight container at room temperature for up to 3 days. For longer storage, scones can be frozen; wrap each individually and freeze for up to one month. Reheat gently before serving.

Notes

  • Keeping the butter as cold as possible is key to flaky scones; use the freezer for easy preparation.
  • If substituting lemon juice in the glaze for more lemon punch, do not use both milk and lemon juice together.
  • Scones are best enjoyed fresh but can be stored for a few days at room temperature or frozen for extended freshness.
  • Use culinary grade dried lavender to avoid bitterness in flavor.
  • Do not overmix the dough to avoid tough scones; gentle mixing preserves tenderness.
  • Brushing scones with milk before baking enhances browning and texture.

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