Description
A recipe designed to replicate the tender texture and bright flavor profile of popular coffeehouse lemon lavender scones.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar plus 2 tablespoons for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried culinary lavender buds
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup cold buttermilk
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon extract
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, salt, and lavender buds.
- Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, buttermilk, lemon zest, and lemon juice together.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
- Cut the dough into 8 wedges or use a round cutter to make scones. Place the pieces onto the prepared baking sheet.
- Brush the tops lightly with a little extra buttermilk or milk and sprinkle evenly with the remaining 2 tablespoons of granulated sugar.
- Bake for 12 to 15 minutes, or until the tops are lightly golden brown. Let the scones cool completely on a wire rack.
- Prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon extract until smooth.
- Drizzle the glaze over the cooled scones before serving.
Notes
- Use only culinary-grade lavender, as other types may taste soapy or bitter.
- Keep all wet and dry ingredients cold for the best, most tender scone texture.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 5
- Cholesterol: 45