It was a sunny afternoon when I stumbled upon a quaint little herb garden tucked away in the corner of my neighborhood. The air was filled with the sweet aroma of fresh lavender, and I couldn’t resist the urge to pick a few sprigs. As I walked home, the idea for these Lavender Lemonade Scones blossomed in my mind—a delightful fusion of floral and citrus flavors that would be perfect for a tea party or a cozy breakfast. These scones are light, fluffy, and infused with a hint of lemon zest, making them a refreshing treat any time of day. Let’s bake!
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon dried culinary lavender
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup heavy cream
1 large egg
Zest of 1 lemon
1 tablespoon fresh lemon juice
Additional sugar for sprinkling (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, granulated sugar, dried lavender, baking powder, and salt. Whisk together until well blended, allowing the floral notes to mix with the dry ingredients.
Next, add the chilled and cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold, which will result in flaky scones.
In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice until smooth. Pour this mixture into the flour and butter mixture, stirring gently until just combined. Be careful not to overmix; you want the scone dough to be slightly sticky.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, making sure to leave space between them. If you’d like, sprinkle a little sugar on top for added sweetness and crunch.
Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Once baked, remove them from the oven and let them cool slightly on a wire rack.
Serve your Lavender Lemonade Scones warm or at room temperature, perhaps accompanied by a drizzle of honey or a dollop of clotted cream. These scones are not just a treat for the taste buds but a feast for the eyes, with their delicate flavor and beautiful lavender hue.
As I savored my first bite of these scones, I was transported back to that charming garden, the sun warming my face as the scent of lavender danced in the breeze. Each scone was a reminder that sometimes the simplest ingredients can create the most extraordinary moments.