Lemon Lavender Scones

🧂 Ingredients

• 3 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons lemon zest

  (or from 1 lemon)
• 2 teaspoons dried culinary lavender
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter

  (salted or unsalted)
• 1/2 cup milk

  or cream
• 1/4 cup Lemon juice
• 1 large egg
• 1/2 cup powdered sugar
• lemon juice

  From 1/2 lemon (or until desired consistency is reached).

Instructions

• 1 Whisk the flour, sugar, zest, lavender, baking powder, soda, and salt in a large
  bowl. Cut the butter into the flour with two knives or a pastry blender until it
  resembles coarse crumbs. In a separate small bowl or glass measure, whisk the
  milk, juice, and egg together and stir into the flour mixture until moistened.
• 2 Turn the dough onto a lightly floured surface and knead briefly. I like to use a
  stiff bench scraper to fold the dough several times- this helps create layers in
  the scones and knead simultaneously. Cut the dough in half and form two circles,
  about 6 inches in diameter and about 1 inch thick. Freeze the dough while the
  oven is preheating, letting the scones rest and keep their shape while baking.
• 3 Preheat the oven to 425℉ and line a baking sheet with parchment paper.
• 4 Remove one dough circle from the freezer and cut into 8 equal wedges. Place on
  the prepared sheet pan and bake for 12-15 minutes or until baked through and
  light golden in color. Repeat with the remaining dough circle.
• 5 Stir powdered sugar with just enough lemon juice to achieve the desired
  consistency. Drizzle the glaze over the scones. I love to use a whisk for an
  even drizzle.

Nutrition Info