Lemon Lavender Scones
These buttery, flaky scones burst with lemon flavor and subtle lavender notes. They are simple to make and perfect for breakfast, brunch, or bridal showers.
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Servings: 8 scones
Ingredients
Lavender Milk
- 1/2 cup whole milk
- 1 teaspoon culinary lavender dried
Scones
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons salted butter grated, very cold
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
Lemon Glaze
- 2 tablespoons heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1/2 teaspoon culinary lavender dried
Instructions
Make the Lavender Milk:
- In a small saucepan, heat the milk over low heat until warm but not boiling.
- Stir in the dried lavender and remove from heat. Let steep for 10 minutes.
- Strain out the lavender and allow the milk to cool completely before using.
Prepare the Scone Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Grate or cube the butter, add it to the dry ingredients, and toss gently to coat the butter in flour.
- In a separate bowl, whisk together the cooled lavender milk, egg, vanilla extract, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Fold the dough in half, then rotate it and fold again. Repeat this process 2–3 times to create flaky layers.
- Shape the dough into a 1-inch thick round disc, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes (or 10 minutes in the freezer).
- Remove the dough from the plastic wrap and cut the dough into 8 wedges. Transfer the scones to the prepared baking sheet.
Bake the Scones:
- Brush the top of the scones with heavy cream (save the rest of the heavy cream for the glaze). Bake for 25 minutes, or until the top and edges are lightly golden brown.
- Remove from the oven and let cool on a wire rack.
Make the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, vanilla extract, lemon juice, and heavy cream until smooth.
- Drizzle the glaze over the cooled scones. Sprinkle the remaining dried lavender over the scones. Serve and enjoy!
Notes
Storage
Store any leftover scones in an airtight container at room temperature for up to 3 days. You can also make the dough ahead of time and refrigerate it overnight, then bake the next day.Nutrition
Serving: 1scone | Calories: 385kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 412mg | Potassium: 83mg | Fiber: 1g | Sugar: 35g | Vitamin A: 466IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 2mg
Calories: 385kcal
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