- Dish type
Perfect for Mother's Day or a special afternoon tea, these scones are scented with just a hint of lavender. Barts is a popular brand.
County Clare, Ireland
47 people made this
- self-raising flour, for dusting
- 2 teaspoons dried lavender buds
- 375g self-raising flour
- 1 tablespoon caster sugar
- 80g butter
- 250ml milk
MethodPrep:20min ›Cook:15min ›Ready in:35min
- Preheat oven 220 C / Gas 7. Dust a baking tray with self-raising flour. Give the lavender buds a short blitz in a food processor, so that it is a coarse powder.
- Sieve 375g self-raising flour into medium bowl, add lavender and caster sugar. Using your fingertips, rub butter into the mixture until it resembles fine breadcrumbs.
- Add milk. Use a blunt knife to mix until dough begins to come together. Turn out onto a lightly floured surface and knead gently until dough comes together. Do not over-knead.
- Flatten dough with palm of your hand until about 2cm thick. Use a 5cm round cutter or a drinking glass to cut out your scones. Place onto prepared baking tray 1cm apart. Brush with additional milk.
- Bake in preheated oven for 14-16 minutes or until golden and cooked through.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Very easy to make. Not having died lavender seeds I used fresh finely chopped from the garden, warmed the milk and infused the seeds in it and then added to the mix.GIven as a "blind" tasting to the family to guess the 'secret' ingredient all correctly guessed Lavender!-14 Nov 2012
Soooo easy to make! Made it on numerous occasions and with great success each time!-31 Aug 2015
Lemon Lavender Scones
Lemon Lavender Scones are an elegant, bright addition to any spring brunch or breakfast table! Warm and fragrant lavender is lightly infused throughout the scones, with a burst of lemon, and they’re topped with a sweet sugar icing.
That’s right everybody: Lemon Lavender Scones!
Are you ready for this elegant combination?
If you know what’s good for you, you definitely should be. And if not, you better get ready. And fast.
I have a sneaking suspicion that these easy, elegant scones are going to be your go-to brunch recipe for every summer weekend from here-on-out.
In fact, we’re all going to be looking for excuses to have brunch because Lemon Lavender Scones must make their weekly appearance.
- ¾ cup whipping cream
- 2 tablespoons honey
- 1 tablespoon dried lavender buds
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 6 tablespoons butter
- ¼ teaspoon salt
- 1 egg, lightly beaten
- Whipping cream
- Honey (optional)
Preheat oven to 400°F. In a small saucepan combine 3/4 cup whipping cream, 2 tablespoons honey, and lavender. Warm over medium heat until it begins to steam, about 10 minutes. Chill about 30 minutes or until cooled completely.
Meanwhile, in a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture set aside.
Whisk egg into cooled cream mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on an parchment-lined baking sheet. Brush rectangles with additional whipping cream. Bake 13 to 15 minutes or until golden brown. Remove scones from baking sheet. Drizzle with additional honey, if desired. Serve warm.
How to Make Lavender Salts & Lavender Sugar
It's so simple. Each ½ pint jar of sugar contains ½ cup of sugar and 2-3 tsp of dried lavender buds. Mix up the jars a couple of weeks before they would be used, so that the lavender infuses the sugar or salt. The result will be a subtle, but unmistakable scent and flavour.
1/2 cup powdered sugar
1 tbsp + 1 tsp milk
1/4 tsp vanilla
1/2 tsp ground culinary lavender bud
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Grind the lavender buds finely in a clean coffee grinder or with a mortar & pestle. Make sure there aren’t any full buds left.
- Combine the dry ingredients (flour, sugar, baking powder, salt, and lavender bud) – you can use a whisk, fork, or food processor – just make sure everything is very well mixed.
- Cut the butter into small (approximately 1/2 inch) pieces and add to dry mix. Pulse in the food processor, or use a pastry blender to cut in the butter until the mixture resembles coarse crumbs/pebbles.
- Combine wet ingredients (milk, lemon juice, lemon zest, vanilla) in a small bowl. With the food processor running on low speed, slowly add the wet ingredients. As soon as the dough has gathered itself into a ball, turn off the processor (do not over-mix). If mixing without a food processor, add the wet mixture slowly and stir into the dry ingredients with a fork.
- Divide the dough in half, and place it on the parchment/baking sheet. Flatten each into a disc about 1 1/2 inches thick.
- Cut each disk into 6 triangles, and then pull them gently out and away from each other (allowing about 1/2 inch between each).
- Decide on plain, glazed, or coarse sugar for the top. If sugar, brush with a little milk and sprinkle the coarse sugar on top before baking. Otherwise, bake first and add the glaze later.
- Bake for 14-18 minutes, until the centers are set and the bottoms are golden. Cool on a wire rack.
Lemon Lavender Poppy Seed Scones
You might think I have my seasons confused as I post a lemon recipe with fall knocking on the door. Well, when it comes to food (especially sweets!), my cravings know no seasons. When something sounds good, I make it. I bake pumpkin bread in July, peach cobbler in December and lemon scones in September. Why not?!
Seasons aside, you&rsquore going to love these scones. They&rsquore full of the most fabulous flavors that will leave your taste-buds refreshed yet salivating for more. The tartness of the lemon combined with the lightness of the lavender are a match made in scone heaven.
They&rsquore crispy on the outside, buttery on the inside and made perfectly sweet with a simple lemon glaze. Great to bake for a weekend brunch or to brighten up any day of the week. I love scones with a cup of coffee or hot tea as a mid-morning or mid-afternoon treat. There&rsquos just something about the crumbly texture and subtle sweetness of a good scone that has a special place in my baked goods loving heart!
Every time I bake scones, I give myself such a hard time over why I don&rsquot bake them more often. They&rsquore so quick and easy. Simple ingredients + simple steps = stunning scones! Let me show you how&hellip
The key to that crumbly-buttery-moist texture is the cold butter that&rsquos cut into the flour so there&rsquos little chunks and bits all throughout.
Let&rsquos talk lavender for just a moment. Such a lovely and unique flavor to bake with. When baking with lavender, you&rsquoll want to find it dried for culinary use in the spice section, not the floral department. I find mine in the bulk spice section of my market where I can buy just the amount I need each time. Here&rsquos what it should look like&hellip
The best thing about scones is that you get a fabulous pastry without having to knead the dough or let it rise. In fact, the less you mess with the dough, the better.
A quick stir with a spoon, a gentle gathering with your hands and a pleasing pat into a round disc and you&rsquore near done.
The key to the crispness and crunch on the outside of the scone is baking them at 400°F after being brushed with butter and sprinkled with a little sugar.
Then comes the glaze. Although the scones still taste great without it, it&rsquos a must. A sweet simple lemon glaze brings out all the flavors in the scone, especially the lavender, with such brightness and refreshment.
They&rsquore light, luscious and oh so lovable!
We&rsquove officially got a few more weeks of summer to squeeze in these scones, but seriously, why not bake and enjoy them year-round?! Lemon lovers know no season!
Blueberry Lavender Scones
Everything about making scones should be done with tenderness. Handle the dough gently, like it’s a sleeping baby. Don’t over-mix or knead it. Use your lightest touch. No lavender in your spice cabinet? No worries. Substitute orange zest for another fragrant and fruity combination.
8 oz (1-3/4 cups) all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 Tbsp sugar
1 Tbsp dried culinary lavender, finely ground
1/2 cup blueberries
8 Tbsp cold unsalted butter, cut into small cubes
2/3 cup buttermilk, plus 2 Tbsp
2 Tbsp turbinado sugar
Heat the oven to 400 degrees. Combine flour, baking powder, salt and sugar in the bowl of an electric mixer. Using the paddle attachment, mix in the ground lavender.
Add the butter and mix just until coated with flour. The butter chunks should remain fairly large - no less than half their original size. With the mixer on slow speed, fold in the blueberries.
Continuing with the mixer set on slow speed, add 2/3 cup of the buttermilk and mix until just absorbed. Immediately stop mixing when the dough begins to pull away from the sides of the bowl.
Scrape the dough from the bowl with a rubber spatula and shape it into a ball on a lightly floured surface. With well-floured fingers, pat the dough into a 7 inch-diameter disc. Cut the disc into quarters with a knife or bench scraper and then cut each quarter in half.
Set the 8 scones on a lined baking sheet and brush the tops with the remaining 2 tablespoons buttermilk and turbinado sugar. Bake about 20 minutes, until they are a deep golden color.
THE RIGHT TOOL FOR THE JOB
Bench scraper, pastry knife, dough scraper. it goes by many names. It’s used by bakers to pick up, turn, and cut dough into portions without heating it up and working it excessively with your warm hands. Use the sides of it to shape your scone dough into a perfect circle and then use it to cut through and portion your scones. Slip it underneath each scone and deliver them onto your sheet pan. When it’s time to clean up, slide it along your work surface to scrape up bits of dough and flour.
How to Make Lavender Lemon Scones
For this recipe I’ve limited the lavender by using only two teaspoons of edible lavender buds and three drops of culinary lavender extract in the batter, and one drop for the lavender-lemon glaze.
The rest of the recipe follows similarly to my Wisconsin Lemon Scone Recipe.
The simplicity of this scone recipe is why I enjoy making these not only during the week but also on the weekends.
The ingredients are basically “dumped” in a bowl, mixed well with spoon or hand. (I prefer hand mixing for this recipe.) And, other than the lavender buds and extract, the rest of the batter and glaze ingredients are what you would expect: flour, sugar, baking powder, some lemon juice, powder sugar–things you usually find in your pantry and fridge.
Once mixed well, you just spread the lavender scone batter out on a greased baking sheet (think nonstick spray). Then, cut the dough into wedges and bake in a preheated 375 degree oven for about 2o minutes. Remove when the base of the scones are light brown.
At this point, I like to glaze my scones with a drizzle or two right out of the oven and then a little bit more when they get cooled–about 10 minutes or so later.
Finally, I like to eat my scones warm and plain. But you could serve these with a bit of whipped butter and lemon curd–just to gild the lily, so to speak.
Either way, you’re gonna love these! Enjoy!
How to Make It
In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside discard lavender.
Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.
Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 20 to 25 minutes.
Frequently asked Questions
- Question: What is the secret to making good scones?
Answer:7 Baking Tips for Making Better SconesFor a better rise, use cold butter—or even frozen butter…. When it comes to mixing, don’t overdo it mix until the dough just comes together…. Use pastry flour for the lightest scones…. “Once you’ve shaped your scones, chill them before baking,” Youngman says.More items…•May 17, 2018
- Question: How do I get my scones to rise and be fluffy?
Answer:Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.
- Question: Why do you put milk in scones?
Answer:Other ingredients in a scone There should be enough milk to make a dough out of all the ingredients that doesn’t crumble apart. It’s better if it’s just a little sticky and wet, giving the dough some flexibility to rise…. Last but not least a basic scone may contain a little salt and sugar for flavour.
- Question: Should you put eggs in scones?
Answer:Yes. Almost two instead of adding milk to just one, use the left over bit for eggwash. I’m a chef at a nt tea room and have made tens of thousands of scones. Mine have eggs in but not a lot.
- Question: What raising agent is best for scones?
- Question: Can I use bicarbonate of soda instead of baking powder in scones?
Answer:Fortunately, yes. And it isn’t too hard. You just have to remember the rule of thumb: baking soda is three times as powerful as baking powder. So if the original recipe calls for 3 teaspoons of baking powder, you only need a teaspoon of baking soda as substitute.3 июн. 2017 г.
List of related literature:
Place in a preheated oven and in the center of the ingredients and bake for about 20 minutes, until the pour the syrup, zest and soy milk into scones begin to brown.
SIMPLE MAPLEPECAN CREAM SCONES Omit sugar and substitute ½ cup coarsely chopped toasted pecans for currants.
Warm them just enough to melt the butter, and then stir in six ounces of brown sugar adding three tablespoonfuls of ginger, a table-spoonful of powdered cinnamon, a tea-spoonful of powdered cloves, and a grated nutmeg.
In step 1 of My Go-To Vanilla Sablé Tart Shell (page 4), replace the confectioners&rsquo sugar with 85 grams (1/2 cup) dark brown sugar, and add 4 grams (11/2 teaspoons) ground cinnamon and 4 grams (11/2 teaspoons) ground ginger* to the dry ingredients before adding the butter.
Put two cups flour in a crock and mix with two level teaspoons cream tartar and one of soda, make well in the center into which put one cup sugar, one of sweet cream, one egg and small tea-spoon salt mix all quickly together, flavor with tea-spoon lemon put in pan to bake.