Lemon Lavender Scones
These Lemon Lavender Scones are tender, buttery and flavored with lemon and lavender. These scones are easy to make and simply delicious!
Servings: 8 scones
Calories: 525kcal
Ingredients
Lemon Lavender Scones
- 2 1/2 cups all purpose flour plus more for work surface
- 1/4 cup brown sugar light or dark, packed
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup unsalted butter frozen
- 3/4 cup heavy cream cold, (or use whole milk or buttermilk)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons dried culinary lavender
- 2 tablespoons lemon zest
- 1/2 cup white chocolate chips optional
- 1/2 cup blueberries optional
- milk for brushing the tops
- coarse sugar optional, for sprinkling
Lemon Icing
- 1 1/3 cup powdered sugar sifted
- 2 1/2 tablespoons lemon juice
- zest of 1 lemon
- food coloring adjusted to color (I used about 2 blue drops an a little over 1 drop of red)
Instructions
Lemon Lavender Scones
- Line a baking sheet with parchment paper.
- Grate the frozen butter using a box grater. Return the grated butter to the freezer to stay cold as you prepare the rest of the ingredients.
- In a large bowl, whisk to combine the flour, baking powder, cinnamon, lavender and salt. Add the grated butter to the flour mixture and stir/toss the butter into the flour mixture with a fork until the butter is coated with flour and is about the size of peas.
- In a small bowl, whisk to combine the heavy cream, egg yolk, brown sugar and granulated sugar, lemon zest, and vanilla extract. Pour the wet ingredients over the flour/butter mixture and stir with a spatula til slightly combined.
- Add the white chocolate chips and blueberries and stir until just combined. Do not overmix. Dough shouldn't be too dry and should be somewhat sticky, but not too sticky. If dry there are some dry spots, add a bit more heavy cream and if it's too sticky (sticking to your hands a lot), add a little more flour.
- Turn the dough out onto a lightly floured surface. Lightly flour your hands. Knead the dough just a couple of times then pat it into a 1 ½ inch tall circle. Aim for a circle between 6 and 8 inches. Use a sharp knife to slice the dough into 8 triangles (similar to slicing a pie). Place scones evenly spaced apart onto a baking sheet covered with parchment paper. Sprinkle tops of scones with granulated sugar.
- Place scones at least 2 inches apart on prepared baking sheets. Brush tops and sides with milk. Sprinkle tops of scones generously with granulated or coarse sugar. Refrigerate scones 15 minutes.
- Preheat oven to 400 F. Bake scones for 17-20 minutes or until golden brown around the edges and lightly browned on top.
- Allow scones to cool. Drizzle with lemon icing, if desired.
Lemon Icing
- In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.
Nutrition
Serving: 1scone | Calories: 525kcal | Carbohydrates: 73g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 327mg | Potassium: 126mg | Fiber: 2g | Sugar: 41g | Vitamin A: 725IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 2mg
