Description
These Perfect Lemon Lavender Scones are tender, flaky, and fragrantly infused with citrus and floral notes. The combination of fresh lemon zest and dried culinary lavender creates a delicate balance of bright and soothing flavors. Made with cold butter and heavy cream, these scones boast a light texture with golden, slightly crunchy tops sprinkled with turbinado sugar for an irresistible finish. Ideal for a sophisticated morning treat or elegant afternoon tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, lightly sifted (substitute with measure-for-measure gluten-free flour)
- 1/3 cup granulated sugar (coconut sugar can be used for a lower glycemic index)
- 1 tablespoon baking powder (aluminum-free recommended)
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender, gently crushed
- 1 tablespoon lemon zest from unwaxed lemons
Wet Ingredients
- 1/2 cup unsalted cold butter, cubed
- 2/3 cup heavy cream, chilled (plain yogurt can be substituted)
- 1 large egg, brought to room temperature
- 1 tablespoon turbinado sugar for topping
Instructions
- Prepare Butter and Flour Mixture: Begin by cutting the unsalted cold butter into small cubes. Incorporate this into the sifted flour, sugar, baking powder, and salt mixture until it resembles small, pea-sized pieces. Keeping both the butter and dough chilled is essential for creating tender, flaky layers in the scones.
- Add Lavender: Add the gently crushed dried culinary lavender into the flour and butter mixture. Massage it lightly to evenly coat each lavender bud, which helps distribute the floral flavor without crushing the buds, thus avoiding bitterness.
- Add Lemon Zest: Zest the unwaxed lemon directly over the flour and lavender mixture to capture the lemon oils, imparting a fresh and bright aroma to the dough. Extra zest can be stored in the freezer for future use.
- Mix Wet Ingredients: In a small bowl, whisk the chilled heavy cream and room-temperature egg together until pale and well combined. This ensures the liquid is emulsified and ready to incorporate into dry ingredients.
- Combine Wet and Dry: Pour the cream and egg mixture into the dry ingredients and gently stir just until the dough begins to hold together. Avoid overmixing to keep the scones tender and light.
- Shape Dough: Transfer the shaggy dough onto a lightly floured surface, then gently press it into a circle about one inch thick. Fold the dough over onto itself once to create layers, which will produce flakiness without overworking the gluten.
- Chill Dough: Place the dough disc onto a baking sheet and refrigerate for about 20 minutes. This chilling step firms the butter again and helps the scones maintain shape and puff when baking.
- Prepare for Baking: Preheat the oven to 400°F. Before baking, brush the top of the dough with a little cream and sprinkle evenly with turbinado sugar to add a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the scones are lightly golden and fragrant. Remove from the oven and allow to cool slightly before serving.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute coconut sugar for granulated sugar to reduce glycemic index.
- Aluminum-free baking powder is preferred to avoid metallic taste.
- Keep butter and cream chilled for best flaky texture.
- Do not overmix the dough to prevent tough scones.
- Extra lemon zest can be frozen for months in an airtight container.
