Description
Lemon lavender scones blend bright citrus with a gentle floral note for an easy weekend bake.
Ingredients
Scale
- 2 cups all-purpose flour, lightly sifted (substitute with measure-for-measure gluten-free flour)
- 1/3 cup granulated sugar (coconut sugar can be used for a lower glycemic index)
- 1 tablespoon baking powder (aluminum-free recommended)
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, cubed
- 2 teaspoons dried culinary lavender, gently crushed
- 1 tablespoon lemon zest from unwaxed lemons
- 2/3 cup heavy cream, chilled (plain yogurt can be substituted)
- 1 large egg, brought to room temperature
- 1 tablespoon turbinado sugar for topping
Instructions
- Begin by cutting the unsalted cold butter into small cubes. Incorporate this into the flour mixture until it resembles small, pea-sized pieces. Keeping both the butter and the dough chilled is key to achieving the tender, flaky layers in your lemon lavender scones.
- Add dried lavender into the flour mixture, massaging it lightly so that each bud gets evenly coated. This method spreads the floral flavor without crushing the lavender, avoiding any potential bitterness in your scones.
- Zest the unwaxed lemon directly over the flour and lavender combination. This step captures the lemon oil, ensuring a bright aroma fills the scones. You can always store any extra lemon zest in your freezer for future use.
- In a small bowl, whisk the chilled heavy cream and the room-temperature egg until they are pale and well combined. Pour this mixture into your dry ingredients, stirring just until the dough holds together. Taking care not to overmix will keep your scones light.
- Transfer the shaggy dough onto a lightly floured surface, and gently press it into a circle about one inch thick. Fold the dough over onto itself once to create layers. This adds a lovely flakiness without stressing the gluten content.
- Place the dough disc onto a baking sheet and refrigerate it for about 20 minutes. This helps the butter firm up again, allowing the scones to hold their shape and puff up properly while baking.
- Before baking, brush the top of the dough with a little cream and sprinkle the turbinado sugar over it. Bake the scones in a preheated oven at 400°F for 15 to 18 minutes, until they’re lightly golden and enticingly fragrant.
Notes
- Sift flour lightly before measuring to avoid packing it, ensuring your scones are airy.
- Cold butter is crucial; it should come straight from the fridge to maintain proper texture.
- Always use food-grade culinary lavender for safety and flavor.
- This adds a pleasing crunch and caramelization on top but can be skipped if desired.
- Follow each step to avoid overworking the dough, which can lead to a tougher texture.
- Scones are best enjoyed fresh, but you can store them in an airtight container for 1-2 days. Reheat briefly in an oven for a few minutes to restore their freshness.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg