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Lemon Lavender Scones

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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

Lemon lavender scones pinterest image with text overlay

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.  

Dixie Crystals Sugar with Taylor and Colledge Lavender extract products

 

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!

lavender in a vase

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.  

Grating-frozen-butter-tips

 

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. 

Lemon zest and sugar in red bowl with zester

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.  

dry ingredients with lemon sugar in bowl with whisk

 

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.

lemon lavender scone dough rolled out into a circle

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. 

lemon lavender scone dough cut into wedges

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.

lemon lavender scones cooling a rack on top of a tea towel

 

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.

close up of lemon lavender scones with glazed on wooden board

 

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glazed lemon lavender scones on wooden board

Lemon Lavender Scones

Lavender adds a bit of elegance to these Lemon Lavender Scones which makes them perfect for breakfast, brunch, or afternoon tea.
4.32 from 16 votes
Print Pin Rate

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 2 tablespoons lemon zest
  • 3/4 cup milk
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract paste
  • 1 stick (1/2 cup) FROZEN butter, grated

For the lemon glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Get that oven preheated to 375 degrees and line a baking sheet with parchment paper or a baking mat.
  • You don't need to use a stand mixer or hand mixer when making scones, it's easier to use a wooden spoon to mix it all - less chance of the dough getting tough by over-mixing.
  • Whisk the dry ingredients first in any baking recipe.  This way you know they’re ready when you need them.  .
  • Go ahead and zest and juice the lemons needed for this recipe, setting aside the amounts for the scones and for the lemon glaze
  • Next: Blending with a fork, combine the zest and sugar and set it aside until it was needed for the dough. 
  • Nest: 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.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

glazed lemon lavender scones on wooden board

 

#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:

 

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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.

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11 Comments

  1. I have been making scones now for over 2 years almost daily. This recipe is delicious and light. I am teaching myself how to make the best scones. This recipe is unbelievable. I love the texture and its perfect. Yummy beyond yummy. This recipe is genius. Such a refreshing flavor ❤

    1. Thank you Lynette! I love scones, too and while I don’t make them daily I do make them often. Got a white chocolate raspberry scone coming later this month!