Description
These Perfect Lemon Lavender Scones combine the floral aroma of culinary lavender with the bright zest of lemon for a delicate and flavorful treat. Achieving a tender, flaky texture with cold butter and a gentle folding method, these scones are quick to prepare and perfect for tea time or a delightful breakfast.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour, lightly sifted (substitute with measure-for-measure gluten-free flour)
- 1/3 cup granulated sugar (coconut sugar can be used for a lower glycemic index)
- 1 tablespoon baking powder (aluminum-free recommended)
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender, gently crushed
- 1 tablespoon lemon zest from unwaxed lemons
Wet Ingredients
- 1/2 cup unsalted cold butter, cubed
- 2/3 cup heavy cream, chilled (plain yogurt can be substituted)
- 1 large egg, brought to room temperature
- 1 tablespoon turbinado sugar for topping
Instructions
- Prepare Butter: Begin by cutting the unsalted cold butter into small cubes. Incorporate this into the flour mixture until it resembles small, pea-sized pieces. Keeping both the butter and the dough chilled is key to achieving the tender, flaky layers in your lemon lavender scones.
- Add Lavender: Add dried lavender into the flour mixture, massaging it lightly so that each bud gets evenly coated. This method spreads the floral flavor without crushing the lavender, avoiding any potential bitterness in your scones.
- Zest Lemon: Zest the unwaxed lemon directly over the flour and lavender combination. This step captures the lemon oil, ensuring a bright aroma fills the scones. You can always store any extra lemon zest in your freezer for future use.
- Mix Wet Ingredients: In a small bowl, whisk the chilled heavy cream and the room-temperature egg until they are pale and well combined. Pour this mixture into your dry ingredients, stirring just until the dough holds together. Taking care not to overmix will keep your scones light.
- Shape Dough: Transfer the shaggy dough onto a lightly floured surface, and gently press it into a circle about one inch thick. Fold the dough over onto itself once to create layers. This adds a lovely flakiness without stressing the gluten content.
- Refrigerate Dough: Place the dough disc onto a baking sheet and refrigerate it for about 20 minutes. This helps the butter firm up again, allowing the scones to hold their shape and puff up properly while baking.
- Prepare for Baking: Before baking, brush the top of the dough with a little cream and sprinkle the turbinado sugar over it.
- Bake: Bake the scones in a preheated oven at 400°F (204°C) for 15 to 18 minutes, until they’re lightly golden and enticingly fragrant.
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- Keep butter and dough cold to ensure flaky layers in the scones.
- Dried culinary lavender should be gently crushed, not ground or powdered, to prevent bitterness.
- Room temperature egg helps blend better with the cold cream and dry ingredients.
- You can substitute heavy cream with plain yogurt for a slightly tangier flavor and lower fat content.
- Store leftover scones in an airtight container for up to 2 days or freeze for longer storage.
