Lemon Lavender Scones

Lavender adds a bit of elegance to these Lemon Lavender Scones which makes them perfect for breakfast, brunch, or afternoon tea.

I received complimentary product from sponsor companies to aid in the creation of the #FallFlavors Week recipes. All opinions are mine alone. #ad #sponsored

Day 3 of #FallFlavors week – a week where food bloggers are going to wow you with recipes using all the fall foods with the help of some awesome sponsors.  Sponsors that generously provided us with products to use in our creations.  At the end of this post, you will find all of today’s recipes linked up. If you missed what I shared Monday and Tuesday, you can check out the Apple Pie Tacos and the Herb Roasted Sunchokes.

Scones are one of my favorite items to bake and to eat.  They’re so easy to make that I can’t understand why I didn’t try many years ago to bake scones.  My favorites are these Pumpkin Spiced Glazed Scones and this savory recipe for Ham and Cheese Scones with Chives. The hardest part about making scones is not letting your butter get too warm.  It needs to be COLD.  I have the perfect tip for that and will share it with you in the tips for this recipe.  

 

I wanted to step out of my box a bit and try using culinary lavender in a baked good.  What a surprise it was to see that Taylor & Colledge sent a tube of Gourmet Lavender Extract Paste to try.  Totally made my day because I really had no place at the moment to find culinary lavender.  It’s a strong extract so if your recipe calls for 1 teaspoon of extract, you would use only half that amount of this lavender extract paste.  It smells wonderful too.  Dixie Crystals sugar is a staple in my pantry so I also used their powdered sugar in making the glaze for the scones.  Let’s get on with this delicious recipe!

Why do you use cold butter in baking?

As I mentioned, the hardest part when making scones is keeping the butter cold.  In fact, when making scones (and pie crusts) you should keep any butter, eggs, cream, or milk COLD until you are ready to use it.  When you are cutting the butter into the flour, it will soften and warm. You do not want this.  So, the secret to flaky, tender, and moist scones is to make sure you use cold butter (and other dairy products used).  Using cold ingredients prevents the butter from melting before the scones are baked, leaving it instead to melt in the oven and create a flaky end result. A perfect scone. 

My tip is this:  Freeze that butter.  Yes, freeze it.  I have sticks of butter in the freezer at all times for this reason.  Then to use that frozen butter in scone (or pie crust) recipes, grate it and then gently toss it with your dry ingredients.  No need to cut the butter in or use your hands to do the job.  Works every time.  

 

How to Make Lemon Lavender Scones

Get that oven preheated to 375 degrees and line a baking sheet with parchment paper or a baking mat. I do not use a stand mixer or hand mixer when I make scones, it’s easier to use a wooden spoon to mix it all – less chance of the dough getting tough by over-mixing.

It’s my preference to whisk the dry ingredients first in any baking recipe.  This way you know they’re ready when you need them.  I also went ahead and zested and juiced the lemons for this recipe, setting aside the amounts for the scones and for the lemon glaze. 

Blending with a fork, I combined the zest and sugar and set it aside until it was needed for the dough. 

You can even combine the wet ingredients – milk, lemon juice, vanilla extract and lavender extract paste in a small bowl and set aside until needed.

Once that is done, it’s a matter of combining everything in this order:  Add the lemon sugar to the dry ingredients and whisk to incorporate it all.  

 

Now is the time to grab that butter from the freezer and your box grater.  I find it’s faster and easier with the box grater than to take out the food processor and then have to wash all those parts.  You do what you find best for you though.  Grate the frozen butter on the large grater side and then add to the dry ingredients and give it all a toss to combine. 

Gently mix in the milk mixture to the flour/butter bowl using a wooden spoon.  Be sure not to over mix or your scones may turn out tough.

Turn dough out on a lightly floured surface and knead gently just until the dough comes together and pat out to form an 8 inch circle.  Cut dough into 8 equal wedges and place wedges onto prepared baking sheet with space between each. 

Bake 12 – 15 minutes, or until a toothpick inserted in the center comes out clean. Remove scones from baking sheet to wire rack to cool completely before glazing.

 

How to make a glaze for scones

In a small bowl, combine powdered sugar, lemon juice, and lemon zest until combined. Drizzle across the scones and allow it to set.

 

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#FallFlavors 

 

The wonderful #FallFlavors event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to follow the hashtag for more recipes. Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

 

Here’s what we made for Wednesday:

• Air Fryer Cinnamon Spice Donut Drops by Daily Dish Recipes
• Almond Shortbread Cookies by Take Two Tapas
• Apple Cider Mule by Cheese Curd In Paradise
• Apple Cider Palmer by The Spiffy Cookie
• Baked Pumpkin Donut Bites by Cookaholic Wife
• Baked Sweet Potato Chips by An Affair from the Heart
• Bread Pudding with Crème Anglaise by Palatable Pastime
• Caramel Apple Bourbon Hot Toddy by Family Around the Table
• Caramel Apple Pie Ice Cream by Eat Move Make
• Caramel Apple Tea Cake by Big Bears Wife
• Cheddar Butternut Squash & Black Bean Chowder by Savory Moments
• Cranberry Walnut Salad with Caramel Apple Tea Vinaigrette by That Recipe
• Crispy Smashed Dutch Potatoes by Books n’ Cooks
• Easy Ginger Cookie Truffles by A Kitchen Hoor’s Adventures
• Glazed Cherry Pie Bars by Art of Natural Living
• Hasselback Sweet Potatoes by Jolene’s Recipe Journal
• Lemon Lavender Scones by Blogghetti
• Meyer Lemon Lavender Cupcakes by Cindy’s Recipes and Writings
• Mini Apple Crisp by Simple and Savory
• Pumpkin Whoopie Pie by Lemon Blossoms
• Roasted Maple Drenched Apple Pork Tenderloin Easy Recipe by Intelligent Domestications
• Roasted Sunchokes, Potatoes and Mushrooms by A Day in the Life on the Farm
• Salted Caramel Swirl Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
• Spiced Apple Cider Mini Cheesecakes by Sweet Beginnings
• Sweet Potato Tart by Karen’s Kitchen Stories

 

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Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.