Lemon Lavender Scones
developed & tested by:
These lemon lavender scones are the perfect balance of zingy citrus and soft floral flavors. Cold butter and buttermilk create soft, flaky scones that are irresistible!
Equipment
Ingredients
Scones
- ½ cup unsalted butter, cold (1 stick)
- 1 cup milk
- 1 Tablespoon lemon juice, freshly squeezed
- 2 teaspoons fresh lavender buds (or 1 teaspoon dried lavender buds)
- ½ cup granulated sugar
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice, freshly squeezed
- zest of one large lemon
- pinch salt
Instructions
- Cut the butter into ½-inch cubes, then return it to the fridge to stay cold and hard.
- In a small bowl or cup, combine the milk and one tablespoon of lemon juice. Allow this to sit and curdle while you prepare the rest of the ingredients (at least 10 minutes).
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Grind the lavender and sugar in a mortar and pestle, food processor, or coffee grinder until the lavender is fragrant, after about 30 seconds.
- In a large mixing bowl, whisk the lavender and sugar with the flour, baking powder, baking soda and salt.
- Toss the cold butter cubes in the flour mixture. Use your index finger and your thumb to squish and flatten the butter cubes. Continue tossing and squishing until the butter looks like thick cornflakes.
- Add the curdled milk + lemon juice to the dry ingredients and mix with a large spoon just until it's combined.
- On a lightly floured work surface, tip the dough out of the bowl and shape it into a large flat round, about 1 to 1½ inches thick. Slice the dough round into 8 equal pieces, and transfer the pieces to your prepared baking sheet.
- Bake for 18 to 22 minutes, until the scones are golden.
- While the scones are baking, prepare the glaze. In a small bowl, mix the powdered sugar, two tablespoons lemon juice, lemon zest and pinch of salt.
- Once the scones come out of the oven, allow them to cool for 10 minutes, then drizzle the glaze on each scone. Enjoy!
If you don't have any of these tools, you can also spread the sugar & lavender on a plate, cover it with parchment paper, and use the bottom of a drinking glass to grind it. We're just trying to get the oils from the lavender to release & infuse into the sugar.
For the best flaky scones, I recommend to stop squishing and tossing your butter once it looks like really thick cornflakes. The larger you keep the butter pieces in the dough, the more flaky layers you'll get. If your butter is small, like the size of peas (or even smaller) then you'll get more crumbly scones.
You don't want to overmix the dough as this can cause your scones to lose their flaky, soft texture. Mix just until the dough sticks together and no big pockets of dry flour remain.
Notes
- Lavender: Just use the lavender flowers and buds in your scones. Discard any stems and leaves, which don't taste good. And if you're swapping dried lavender for fresh buds, be sure to buy culinary-grade lavender so it isn't been sprayed with pesticides.
- Storing: Store cooled scones in an airtight container at room temperature for a few days. I like to reheat leftovers in the microwave for about 30 seconds to soften them, if needed.
Nutrition
Serving: 1 scone (of 8)Calories: 400kcalCarbohydrates: 66gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 456mgPotassium: 106mgFiber: 1gSugar: 29gVitamin A: 409IUVitamin C: 2mgCalcium: 140mgIron: 2mg
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