Delicate and luscious Lemon Lavender Scones uses meyer lemons for an ultimate soft flavor along with dried lavender buds. Flaky and buttery, easy to make and is the perfect springtime pastry for Easter, Mother’s Day, or just because.
When the mood strikes, I like to treat myself to a rich pastry served with tea for breakfast. Thankfully, these lemon lavender scones can be made from home. Any beginner baker can make these as they’re easy to whip up and can be made in an hour. You can get creative and shape them into rounds much like a biscuit, into squares or the standard triangle shape seen in these banana scones.
Some scone recipes call for a chilling time to allow the gluten in the flour to rest and the butter to chill. The purpose of this step is to create a more tender pastry but I can assure, if you use cold butter and knead the dough no more than 10 times, you will have buttery tender scones.
How to Make Lemon Lavender Scones
The culinary grade dried lavender gives the scones a soft floral scent that balances wonderfully with the zesty and vibrant lemon flavor. For a blossomy touch, we steep the lavender in milk and mix it with powdered sugar to create a glaze that can be drizzled over the top. As it dries, it stiffens much like a glazed donut and gives THE MOST amazing combination of flavors.
These lemon lavender scones are made using meyer lemons which naturally have a soft flavor as opposed to traditional lemons. Note this special meyer lemon fruit is not always in season, can be difficult to find, and priced a bit more than regular lemons. Nevertheless, I highly recommend and if you come across it, buy them because you won’t regret it. For now, you can make these luscious scones using regular lemons. It may just give the pastry a greater pop in flavor.
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Meyer Lemon Lavender Scones
- Total Time: 1 hour
- Yield: 9 1x
- Diet: Vegetarian
Description
Delicate and luscious Lemon Lavender Scones uses meyer lemons for an ultimate soft flavor along with dried lavender buds. Flaky and buttery, easy to make and is the perfect springtime pastry for Easter, Mother’s Day, or just because.
Ingredients
MEYER LEMON LAVENDER SCONES
- 1/4 cup (48 grams) granulated sugar
- 1 teaspoon culinary grade dried lavender
- 1 3/4 cups (210 grams) all-purpose flour
- 1 tablespoon (8 grams) meyer lemon zest
- 2 1/2 teaspoons (10 grams) baking powder
- 1/2 teaspoon salt
- 1/3 cup (75 grams) unsalted butter, chilled and sliced
- 1 large egg (50 grams), beaten
- 4 to 6 tablespoons (60 to 90 grams) heavy cream
- 2 teaspoons (8 grams) coarse sugar
LAVENDER GLAZE
- 1/3 cup (80 grams) milk
- 2 tablespoons (28 grams) unsalted butter
- 2 teaspoons culinary grade dried lavender
- 2 to 3 cups (230 to 345 grams) powdered sugar
Instructions
- SCONES: Heat oven to 400°F (205°C). Leave an ungreased baking sheet to the side.
- In a food processor on low to medium speed, process the sugar and lavender until the lavender has broken down into smaller pieces.
- In a large bowl, whisk together the sugar-lavender, flour, lemon zest, baking powder and salt. Using a pastry blender or fork, cut in the butter until crumbs form to the size of peas. Pour in the beaten egg and stir until a loose shaggy dough begins to form. Be sure to not overmix.
- Gradually mix in 1 tablespoon of heavy cream at a time until a dough forms and is able to leave the sides of the bowl. Within the bowl or on a floured surface, knead dough about 10 times. Transfer to the baking sheet.
- Using a rolling pin, flatten dough into the shape of a square and about 1/2 inch (1.3 cm) thick. Glaze the top with additional heavy cream and sprinkle coarse sugar. Using a bench scraper or knife, cut into the unbaked scones to perforate into your desired shape. Do not separate.
- Bake for 14 to 16 minutes or until the top is golden brown. Run a knife through the wedges once more and separate to cool.
- GLAZE: Meanwhile, in a small saucepan over medium heat, warm the milk and butter until steam begins to form, about 5 minutes. Remove from the heat.
- Stir in the lavender. Cover and steep for 5 minutes. Using a fine mesh sieve, strain the milk and discard the lavender. Stir in 2 cups of powdered sugar. If the glaze is too thin, add more powdered sugar 1/4 cup at a time. Best served warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American
Keywords: lemon lavender, meyer lemon scones, lemon lavender scones, edible lavender buds, edible lavender, culinary grade lavender
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