Best 4 Lemon And Lavender Scones Recipes

LEMON LAVENDER SCONES

Steps:

• First things first, make sure you are using matured lavender sugar if using homemade!
• Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl.
• Add the butter and lemon curd, mix until crumbly.
• With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough.
• Put some flour on your hands and knead the dough.
• Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour.
• Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart.
• You can also roll the dough out if you like to use specialty biscuit/cookie cutters.
• Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.).
• Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.

LEMON AND LAVENDER SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir baking soda and yogurt together in a bowl.
• Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
• Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
• Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
• Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

SF BLUEBERRY, LEMON & LAVENDER SCONES

Steps:

• Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
• Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
• In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
• Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
• Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
• Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
• Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
• GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.