There’s something magical about the combination of lavender and lemon. I remember a sunny afternoon spent in my grandmother’s garden, surrounded by blooming lavender bushes. The air was fragrant, and she would often whip up a batch of her famous scones, infusing them with whatever fresh herbs she had on hand. Inspired by those cherished memories, I decided to create a unique twist on the classic scone, incorporating the delicate floral notes of lavender and the zesty brightness of lemon. These scones are perfect for a tea party or a cozy brunch, and they pair beautifully with a dollop of clotted cream or a smear of lemon curd.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon culinary lavender, finely chopped
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream
1 large egg
Zest of 1 lemon
1 tablespoon lemon juice
1/4 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. The warm scent of baking is about to fill your kitchen, so get ready for something delightful. In a large mixing bowl, combine the all-purpose flour, granulated sugar, chopped lavender, baking powder, and salt. Give it a good whisk to blend the dry ingredients together.
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving that tender, flaky texture we all adore in scones.
In a separate bowl, whisk together the heavy cream, egg, lemon zest, and lemon juice. Pour this wet mixture into the dry ingredients and gently fold everything together until just combined. Be careful not to overmix, as we want to preserve the lightness of the scones.
Turn the dough out onto a lightly floured surface and shape it into a disc about 1-inch thick. With a sharp knife or a bench scraper, cut the disc into 8 wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them apart to allow for some expansion as they bake.
Bake the scones in the preheated oven for about 15-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. While they are baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the scones are done, remove them from the oven and allow them to cool slightly on a wire rack. Drizzle the lemon glaze over the warm scones, allowing it to soak in and create a beautiful finish.
These whimsical lavender lemon scones are best enjoyed fresh out of the oven, alongside a cup of your favorite tea. Each bite is a delightful blend of floral and citrus flavors, transporting you to that sunlit garden from my childhood. Enjoy your culinary journey!