Lemon Lavender Scones Recipes

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 LAVENDER SCONES

Steps:

• First things first, make sure you are using matured lavender sugar if using homemade!
• Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl.
• Add the butter and lemon curd, mix until crumbly.
• With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough.
• Put some flour on your hands and knead the dough.
• Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour.
• Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart.
• You can also roll the dough out if you like to use specialty biscuit/cookie cutters.
• Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.).
• Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.

LEMON SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
• Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
• Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
• In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

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.

DAIRY-FREE LEMON SCONES

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in coconut oil until mixture resembles coarse crumbs. Stir in coconut milk and zest just until moistened., Turn onto a lightly floured surface; knead gently until dough holds together when pressed. Pat dough into an 7-in. circle. Cut into 8 wedges. Place wedges on a greased baking sheet. Brush scones with coconut milk and sprinkle with coarse sugar. Bake until golden brown, 15-20 minutes. Serve warm.

DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Zest the lemon into a small bowl and set aside.
• Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that's okay! This creates a dairy-free substitute for buttermilk.)
• In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well.
• Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left.
• Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms.
• Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick.
• Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly.
• Bake for 20-25 minutes, or until golden brown. Let cool.
• Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth.
• Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes.
• Serve with hot tea.
• Enjoy!