Description
A detailed recipe to bake soft, moist lemon lavender scones that replicate the flavor of popular coffeehouse versions, complete with a simple lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 tablespoon dried culinary lavender buds, finely crushed
- Zest of 1 large lemon
- 1/2 cup heavy cream, very cold
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon milk (if needed)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the crushed lavender buds and lemon zest until evenly distributed.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times to bring it together. Pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a round cutter for traditional shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
- Bake for 14 to 17 minutes, or until the tops are lightly golden brown.
- While the scones cool slightly on a wire rack, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add milk one teaspoon at a time if the glaze is too thick.
- Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.
Notes
- For the best texture, make sure your butter and cream are very cold before mixing.
- Crush the lavender buds slightly before adding them to release more flavor without making the scones too gritty.
- If you want a stronger lemon flavor, add 1 teaspoon of lemon extract to the wet ingredients.
- Prep Time: 15 min
- Cook Time: 17 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
- Cholesterol: 65