Description
These Perfect Lemon Lavender Scones combine the refreshing brightness of lemon zest with the subtle floral notes of culinary lavender to create an elegant and tender treat. Made with a flaky, buttery dough and topped with a sprinkling of turbinado sugar for a gentle crunch, these scones are ideal for a sophisticated breakfast or afternoon tea.
Ingredients
Scale
Dry Ingredients
- 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
- 2 teaspoons dried culinary lavender, gently crushed
- 1 tablespoon lemon zest from unwaxed lemons
- 1 tablespoon turbinado sugar for topping
Wet Ingredients
- 1/2 cup unsalted cold butter, cubed
- 2/3 cup heavy cream, chilled (plain yogurt can be substituted)
- 1 large egg, brought to room temperature
Instructions
- Prepare the Butter and Flour Mixture: 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 Lavender: Add the dried culinary 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.
- Incorporate Lemon Zest: 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.
- Mix Wet Ingredients: 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.
- Shape the Dough: 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.
- Chill the Dough: 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.
- Bake: 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 (204°C) for 15 to 18 minutes, until they’re lightly golden and enticingly fragrant.
Notes
- For a gluten-free version, use a measure-for-measure gluten-free flour blend.
- Coconut sugar can be substituted for granulated sugar to lower the glycemic index.
- Ensure the butter and heavy cream are well chilled for flaky scones.
- Do not overmix the dough to keep the texture tender and light.
- You can substitute plain yogurt for heavy cream if preferred.
- Extra lemon zest can be stored in the freezer for future use.
