If you are on the lookout for a bright, flavorful treat that brings a touch of elegance to any morning or afternoon gathering, then this Perfect Lemon Lavender Scones Recipe is exactly what you need. Combining the zesty freshness of lemon with the delicate floral notes of culinary lavender, these scones offer a balance of flavors that is both refreshing and comforting. Whether you’re baking for a special brunch or a cozy tea time, the tender crumb and golden crust of these scones promise to delight every palate. Plus, with simple pantry staples and an inviting aroma that fills your kitchen, making this recipe will soon become a cherished ritual.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building the perfect texture to creating a vibrant burst of flavor. These simple but essential components come together beautifully to give your scones their signature tender crumb and fragrant charm.
- 2 cups all-purpose flour, lightly sifted: The foundation of your dough, providing structure and tenderness (gluten-free flour works too).
- 1/3 cup granulated sugar: Adds just the right amount of sweetness and helps with browning (try coconut sugar for a subtle twist).
- 1 tablespoon baking powder: The magic leavening agent that makes your scones rise and become fluffy.
- 1/2 teaspoon salt: Enhances flavor and balances sweetness.
- 1/2 cup unsalted cold butter, cubed: Key for creating flaky layers and richness.
- 2 teaspoons dried culinary lavender, gently crushed: Offers a lovely floral note without overpowering the lemon.
- 1 tablespoon lemon zest from unwaxed lemons: Bursts of citrus oil brighten every bite.
- 2/3 cup heavy cream, chilled: Moistens the dough and adds richness (plain yogurt can be a great substitute).
- 1 large egg, room temperature: Binds ingredients and contributes to the scone’s golden color.
- 1 tablespoon turbinado sugar for topping: Provides a sweet, crunchy finish that catches the eye.
How to Make Perfect Lemon Lavender Scones Recipe
Step 1: Prepare the Butter and Flour Mixture
Start by cutting your cold, unsalted butter into small cubes. Incorporate these cubes into your sifted flour, sugar, baking powder, and salt until it resembles small, pea-sized crumbs. Keeping the butter cold is essential here because it melts during baking, creating those perfect flaky layers that give scones their signature texture.
Step 2: Infuse with Lavender
Sprinkle the dried lavender buds over the flour mixture, then lightly massage or toss them to coat. This method allows the lavender to mingle naturally with the dough, spreading that delicate floral aroma throughout every bite without crushing the buds and risking bitterness.
Step 3: Add Bright Lemon Zest
Zest your lemon directly over the flour and lavender. By doing this, you capture the fresh lemon oils right where they’ll infuse best. The lemon zest adds a bright, tangy pop that cuts beautifully through the richness of the butter and cream.
Step 4: Mix the Wet Ingredients
In a small bowl, whisk together the chilled heavy cream and room-temperature egg until the mixture is pale and smooth. Pour this gently into your dry ingredients, stirring with a spoon just until the dough begins to come together. Be careful not to overmix here—overworking the dough can make the scones tough rather than tender.
Step 5: Shape the Dough
Turn the shaggy dough out onto a lightly floured surface and gently press it into a roughly one-inch-thick circle. Fold this circle over onto itself once to create layers, which will contribute more fluffy flakiness in the final bake. Resist the urge to knead too much; gentle handling keeps the texture light.
Step 6: Chill Before Baking
Place the dough disc onto a baking sheet and pop it into the fridge for about 20 minutes. Resting the dough helps the butter firm up, which keeps your scones from spreading too much and helps them bake into perfect rounds with a tender crumb.
Step 7: Add Final Touches and Bake
Before sliding your scones into the oven, brush the surface lightly with a little cream and sprinkle turbinado sugar over the top. This step gives them a shimmering, crunchy finish when baked. Bake in a preheated 400°F oven for 15 to 18 minutes until they turn just golden and fill your kitchen with that unbeatable lemon-lavender scent.
How to Serve Perfect Lemon Lavender Scones Recipe
Garnishes
Garnishing your scones elevates both presentation and flavor. A small smear of clotted cream or a dollop of lemon curd on top pairs beautifully with the scones’ floral and citrus notes. Edible lavender flowers or a light dusting of powdered sugar also add a touch of charm for special occasions.
Side Dishes
Offering complementary sides gives your scone experience an extra layer of enjoyment. Fresh berries, honey butter, or a refreshing herbal tea create a well-rounded bite that balances richness and sweetness perfectly. For an indulgent brunch, add smoked salmon or a light salad on the side.
Creative Ways to Present
Present your scones in a charming way to impress guests or simply brighten your own table. Serve stacked in a tiered tray with small bowls of spreads and fresh lemon wedges. You could also slice them in half to make mini scone sandwiches with a flavored cream cheese or a hint of lavender-infused honey.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra scones (which is highly likely!) store them in an airtight container at room temperature for up to 2 days. Wrapping them well preserves their moisture but be sure to keep them away from humidity that can make the crust soggy.
Freezing
Perfect Lemon Lavender Scones Recipe also freezes beautifully. Wrap each scone tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep fresh for up to 3 months. This way, you can enjoy homemade scones anytime without starting from scratch.
Reheating
To bring frozen or leftover scones back to life, warm them in a preheated oven at 325°F for about 10 minutes. This helps restore their golden crust and tender inside, close to freshly baked perfection. Avoid microwaving as it can make the texture rubbery.
FAQs
Can I use fresh lavender instead of dried?
While fresh lavender can be used, dried culinary lavender is recommended for this Perfect Lemon Lavender Scones Recipe as it has a more concentrated flavor and is less likely to introduce unwanted moisture into the dough.
What if I don’t have heavy cream on hand?
You can substitute plain yogurt for heavy cream to keep your scones moist and tender. Yogurt adds a slight tang, which complements the lemon and lavender beautifully.
Can I make these scones vegan?
With a few adjustments like using a plant-based butter alternative, a flax egg or another egg substitute, and non-dairy cream, you can easily adapt this recipe into a vegan version without sacrificing texture or flavor.
How do I know when the scones are done?
Look for a golden-brown crust and a fragrant lemon-lavender aroma wafting from the oven. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Can I add more lavender if I like a stronger flavor?
Yes! You can increase the lavender slightly, but be cautious as too much can become overpowering or bitter. Stick to culinary lavender and add it gradually to suit your taste preferences.
Final Thoughts
There is something truly magical about the union of lemon and lavender in this Perfect Lemon Lavender Scones Recipe. Baking these scones will fill your kitchen with inviting aromas and your heart with satisfaction as you savor each tender, flaky bite. Whether you’re gifting them to a friend or indulging yourself, these scones are bound to become a new favorite in your baking repertoire. Go ahead and try it—you won’t regret adding this delightful recipe to your collection!
Print
Perfect Lemon Lavender Scones Recipe
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 12 scones
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American, British
Description
These Perfect Lemon Lavender Scones are a delightful combination of citrusy brightness and delicate floral notes, offering tender, flaky layers with a subtly sweet finish. Ideal for breakfast or afternoon tea, these scones are crafted with cold butter and a light touch to ensure a soft, crumbly texture that melts in your mouth.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, lightly sifted (substitute with measure-for-measure gluten-free flour)
- 1/3 cup granulated sugar (coconut sugar can be used for a lower glycemic index)
- 1 tablespoon aluminum-free baking powder
- 1/2 teaspoon salt
- 2 teaspoons dried culinary lavender, gently crushed
- 1 tablespoon lemon zest from unwaxed lemons
Wet Ingredients
- 1/2 cup unsalted cold butter, cubed
- 2/3 cup heavy cream, chilled (plain yogurt can be substituted)
- 1 large egg, brought to room temperature
- 1 tablespoon turbinado sugar for topping
Instructions
- Prepare the butter: Begin by cutting the unsalted cold butter into small cubes. Incorporate this into the flour mixture until it resembles small, pea-sized pieces. Keeping both the butter and the dough chilled is key to achieving the tender, flaky layers in your lemon lavender scones.
- Add lavender: Add dried lavender into the flour mixture, massaging it lightly so that each bud gets evenly coated. This method spreads the floral flavor without crushing the lavender, avoiding any potential bitterness in your scones.
- Add lemon zest: Zest the unwaxed lemon directly over the flour and lavender combination. This step captures the lemon oil, ensuring a bright aroma fills the scones. You can always store any extra lemon zest in your freezer for future use.
- Mix wet ingredients: In a small bowl, whisk the chilled heavy cream and the room-temperature egg until they are pale and well combined. Pour this mixture into your dry ingredients, stirring just until the dough holds together. Taking care not to overmix will keep your scones light.
- Shape the dough: Transfer the shaggy dough onto a lightly floured surface, and gently press it into a circle about one inch thick. Fold the dough over onto itself once to create layers. This adds a lovely flakiness without stressing the gluten content.
- Chill the dough: Place the dough disc onto a baking sheet and refrigerate it for about 20 minutes. This helps the butter firm up again, allowing the scones to hold their shape and puff up properly while baking.
- Prepare for baking: Before baking, brush the top of the dough with a little cream and sprinkle the turbinado sugar over it.
- Bake: Bake the scones in a preheated oven at 400°F (204°C) for 15 to 18 minutes, until they’re lightly golden and enticingly fragrant.
Notes
- For a gluten-free version, substitute the all-purpose flour with a measure-for-measure gluten-free flour blend.
- Coconut sugar can be used instead of granulated sugar for a lower glycemic index.
- Aluminum-free baking powder is preferred to avoid any metallic taste.
- Keeping the butter cold and the dough chilled before baking helps create flaky layers.
- You can substitute plain yogurt for heavy cream for a lighter texture.
- Store extra lemon zest in the freezer for future use.
