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Lemon Lavender Scones

Lemon Lavender Scones - A Family Feast
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Lemon Lavender Scones have the perfect combination of citrusy lemon and floral lavender flavors in a buttery, light and tender scone.

Ingredients

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For the Scones

1/2 cup tablespoons granulated sugar

2 teaspoons dried culinary lavender

2 cups all-purpose flour, plus a little extra for flouring your work surface

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 packed tablespoon fresh lemon zest (approximately the zest from two large lemons)

5 tablespoons cold unsalted butter, cut into 1/4-inch cubes

3/4 cup light cream

For the Glaze

1 cup confectioner’s sugar

1 tablespoon light cream

1 tablespoon lemon juice

For Garnish (Optional)

Additional lemon zest

Instructions

  1. In a small bowl, combine granulated sugar and lavender. Let sit for at least 30 minutes before you start the other steps in this recipe.  (You can do this step up to a day or two ahead of time.)
  2. Preheat oven to 400 degrees F. Line a baking sheet with a sheet of parchment paper. Set aside.
  3. In a large mixing bowl, combine 2 cups flour, baking powder, sugar and lavender mixture, salt and lemon zest. Whisk to combine.
  4. Add butter pieces to the flour mixture, then using a fork or pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)
  5. Pour in the light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. (Don’t over mix – stir just enough so that the mixture holds together.
  6. Lightly flour your countertop, then pour the dough out on the surface. With your fingers, shape the dough into a circle, about 7” in diameter and 2” thick.  With a large sharp knife, cut the rectangle into 8 wedges (cut in equal quarters, then cut each quarter in half to form 8 triangles).
  7. Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 8 onto the same single baking sheet.) 
  8. Bake 15-18 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.
  9. Slide the parchment paper with the scones right onto a cooling rack and allow to cool for at least 20 minutes.
    Prepare the glaze by whisking together confectioner’s sugar, light cream and lemon juice. Stir with a whisk until smooth, adding more light cream or lemon juice if necessary if the glaze is too thick, or add more confectioner’s sugar if the glaze it too runny.
  10. Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone. If desired, add more lemon zest to the top of each scone while the glaze is still wet.
  11. Allow glaze to firm up before serving.

Find it online: https://www.afamilyfeast.com/lemon-lavender-scones/