Lemon Lavender Blueberry Scones Recipes

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.

LAVENDER BLUEBERRY SCONES

Steps:

• Place the sugar and lavender in a clean spice grinder, blender or food processor. Process until the lavender is finely chopped and mixed with the sugar.
• Place the flour, baking powder, salt and lavender sugar in a large bowl. Whisk to combine.
• Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour.
• Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. If you're using frozen grated butter, then you only need to toss the butter in the flour.
• Add the blueberries (frozen or fresh) and lemon zest, and toss to coat in the flour-butter mix.
• Add half of the cream to the flour-butter mixture and use a fork to mix it in. There will be big clumps of wet dough.
• Add the rest of the cream and stir it into the flour using a fork. When all the cream has been stirred in, there should be lots of wet clumps of dough, but also some dry spots of flour.
• Line your work surface with a piece of parchment paper and lightly flour it. Keep some extra flour at hand if needed.
• Turn the dough out onto the lightly floured parchment paper. Bring the pieces together to form a rough dough in the shape of a large rectangle.
• Use the parchment paper to help fold the dough over itself in half. Repeat again to fold the dough into quarters.
• Use the parchment paper to gently pat the dough into a square or rectangle. Fold over in half again.
• Lightly flour the dough, and flatten it out into a 7-inch circle, evenly tall (just over 1 inch in height).
• Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges.
• Transfer the parchment paper onto a baking sheet/tray or plate. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. You can leave the scones overnight in the freezer as well. See recipe notes on how to store scones in the freezer for longer.
• Preheat oven to 400°F / 200°C. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each.
• Brush the tops of the scones with a little milk, and then sprinkle raw sugar on top (only if you're not making the glaze).
• Bake in preheated oven for 20 minutes, or until the tops are a nice golden color (25 minutes if baking from frozen). Then turn off the oven, and allow the scones to sit in the warm oven for a further 5 - 10 minutes to make sure they bake all the way through.
• When they have cooled down a little, drizzle the blueberry lemon glaze (or plain lemon glaze) on top, and serve with butter.
• Place the blueberries in a bowl and mash them with a fork. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. Pass the blueberry lemon mix through a fine sieve to remove the pulp. You should now have a bright, purple-pink juice
• Place the confectioner's sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. You can have it as thick or as thin as you like.
• Cover and set aside until needed.

LEMON AND LAVENDER SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir baking soda and yogurt together in a bowl.
• Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
• Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
• Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
• Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.