Description
Delightful and fragrant lemon lavender scones perfect for a tea time treat.
Ingredients
Scale
- ½ cup COLD butter (small cubed, see notes)
- ¼ cup granulated sugar
- 2 Tablespoons lemon zest (~3 lemons)
- ¾ cup milk + more for brushing
- ¼ cup fresh lemon juice
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 ½ teaspoons dried culinary grade lavender flowers
- 1 cup powdered sugar
- 1 – 1 ½ Tablespoons milk (sub with lemon juice for extra lemon flavor – but don’t use both)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Cut the butter into small cubes now and place in the fridge or freezer. Alternatively, grate frozen butter and place back in the freezer until ready to use.
- In a small bowl, combine sugar and lemon zest, rubbing between your clean fingers until a coarse, wet sand-like mixture forms.
- In a separate bowl, combine milk, lemon juice, and vanilla extract.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender, and the lemon-sugar mixture.
- Cut the cold butter cubes (or grates) into the flour mixture until a small, pea-sized mixture forms.
- Gently stir the milk mixture into the flour until just combined and everything is moist.
- Transfer the dough to a lightly floured surface and gently form it together into a ball, then press it into a rectangle and fold the two horizontal sides over each other.
- Press the dough into an 8 x 5 inch rectangle. Cut the rectangle down the middle lengthwise to have two long rectangles.
- Make two horizontal cuts into thirds to create 6 squares. Cut each square in half diagonally to form two triangles. This will result in 12 small triangles.
- Use a thin spatula to transfer the scones to the baking sheet, leaving space in between each one.
- Brush the tops and sides of the scones evenly with a bit of additional milk.
- Bake the scones for 18-22 minutes until the bottoms and tops are slightly golden brown.
- Let cool slightly before transferring to a cooling rack to cool completely.
- Icing (optional): Stir together powdered sugar, milk (or lemon juice & zest), until combined into a thick but drizzle-able icing. Drizzle on cooled scones and enjoy!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For freezing, wrap tightly and freeze before baking, then bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg