Lemon and Lavender Scones
Delicate scones infused with lemon and lavender, perfect for a light treat.
Prep
0
min
Cook
0
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- Prepared lemon curd
- 1 teaspoon lemon zest
🥛Dairy & Eggs(3)
- 1/2 cup cold heavy whipping cream
- 1/4 cup cold salted butter
- 1 large egg
🫙Pantry Staples(4)
- Garnish: creamed honey
- 1/4 cup granulated sugar
- 2 cups self-rising flour
- 1/2 teaspoon vanilla extract
📦Other(2)
- 2 teaspoons dried culinary lavender
- Garnish: dried lavender flowers
👨🍳 Instructions
- 1
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour and sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried lavender and lemon zest, stirring well.
- 3
In a small bowl, whisk together cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring to combine.
💡 Pro Tips
- ✓Grind lavender between your fingers before adding to release essential oils, but limit to 2 teaspoons maximum as lavender's linalool compounds can turn bitter and soapy when overused.ingredient2 teaspoons maximum
- ✓Keep butter at 35-40°F and work it into flour until pieces are pea-sized, not smaller - larger butter pieces create steam pockets during baking for flakier layers.technique35-40°F
- ✓Mix wet and dry ingredients only until just combined (about 10-12 gentle folds) because overworking develops gluten strands, resulting in tough, dense scones instead of tender ones.technique10-12 folds
- ✓Chill shaped scones for 15-20 minutes before baking so butter firms up again, preventing spreading and ensuring the scones rise upward rather than outward.timing15-20 minutes
- ✓Zest lemon directly over the flour mixture to capture the essential oils that spray out - these volatile compounds (primarily limonene) dissipate quickly when exposed to air.technique
Share this recipe
Prep
0
min
Cook
0
min
Serves
8
people
Level
intermediate
Share this recipe
Lemon and Lavender Scones
Delicate scones infused with lemon and lavender, perfect for a light treat.
📝 Ingredients
Serves 8🥬Fresh Produce(2)
- Prepared lemon curd
- 1 teaspoon lemon zest
🥛Dairy & Eggs(3)
- 1/2 cup cold heavy whipping cream
- 1/4 cup cold salted butter
- 1 large egg
🫙Pantry Staples(4)
- Garnish: creamed honey
- 1/4 cup granulated sugar
- 2 cups self-rising flour
- 1/2 teaspoon vanilla extract
📦Other(2)
- 2 teaspoons dried culinary lavender
- Garnish: dried lavender flowers
👨🍳 Instructions
- 1
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour and sugar. Using a pastry blender or 2 forks, cut butter into flour mixture until mixture resembles coarse crumbs. Add dried lavender and lemon zest, stirring well.
- 3
In a small bowl, whisk together cream, egg, and vanilla extract. Add cream mixture to flour mixture, stirring to combine.
💡 Pro Tips
- ✓Grind lavender between your fingers before adding to release essential oils, but limit to 2 teaspoons maximum as lavender's linalool compounds can turn bitter and soapy when overused.ingredient2 teaspoons maximum
- ✓Keep butter at 35-40°F and work it into flour until pieces are pea-sized, not smaller - larger butter pieces create steam pockets during baking for flakier layers.technique35-40°F
- ✓Mix wet and dry ingredients only until just combined (about 10-12 gentle folds) because overworking develops gluten strands, resulting in tough, dense scones instead of tender ones.technique10-12 folds
- ✓Chill shaped scones for 15-20 minutes before baking so butter firms up again, preventing spreading and ensuring the scones rise upward rather than outward.timing15-20 minutes
- ✓Zest lemon directly over the flour mixture to capture the essential oils that spray out - these volatile compounds (primarily limonene) dissipate quickly when exposed to air.technique