Lavender Scones
Easy lavender scones perfect for Valentine's Day or Sunday brunch.
Servings: 9 scones
Calories: 121kcal
Ingredients
- 2 1/2 c. all purpose plain flour (350 g)
- 1/4 c. sugar
- 1 1/2 tbsp. baking powder
- 1/2 tsp. salt
- 5 tbsp. cold unsalted butter, cut into small cubes or grated (75 g)
- zest of 1 - 2 lemons
- 1 egg
- 3/4 c. whole milk 175 ml
- 2 tsp. culinary lavender
- 3 tbsp. coarse sanding sugar for tops optional, but recommended
Instructions
- Preheat oven to 400°F / 200°C.
- Whisk flour, sugar, baking powder, salt, lemon zest and lavender together in a medium bowl.
- Add cold butter to dry ingredients and use a pastry blender, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Remove 2 tbsp. of milk and set aside. We'll use this to brush the tops of the scones. Beat remaining milk and egg together, then add to dry ingredients and stir with spatula until just combined and no big pockets of flour remain.
- Turn dough out onto lightly floured surface and press together - do not knead dough. Press out into a 1 inch thick round.
- Dip a medium-sized cutter into flour, then press straight down into dough and pull straight up. Do not twist the cutter. Place scones on parchment-lined baking sheet. Repeat until all the dough is used up. Gather and lightly press dough together to cut the last few.
- Brush tops with reserved milk, sprinkle each scone with 1 tsp. coarse sugar and bake for 14 - 16 minutes.
- Place on cooling rack to cool slightly before serving.
Notes
Instead of cutting out shapes, you can cut the circle of dough into wedges (like a pie) and bake.
If your oven runs hot, check scones at 12 minutes.
Rotate pan halfway through for even browning.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 391mg | Fiber: 1g | Sugar: 11g