LEMON AND LAVENDER SCONES
These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.
Provided by Marilyn
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 23.5 g, Cholesterol 43.9 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 314.2 mg, Sugar 7.3 g
LEMON SCONES
These sunny lemon scones are perfect for breakfast or to enjoy as a treat in the afternoon with a cup of tea.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h30m
Yield Makes 8 Scones
Number Of Ingredients 10
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.
DAIRY-FREE LAVENDER LEMON SCONES RECIPE BY TASTY
Here's what you need: lemon, almond milk, whole wheat pastry flour, organic cane sugar, baking powder, salt, poppy seeds, food-grade lavender, coconut oil, large egg, powdered sugar
Provided by Crystal Hatch
Categories Breakfast
Yield 8 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 372 calories, Carbohydrate 54 grams, Fat 15 grams, Fiber 4 grams, Protein 6 grams, Sugar 26 grams
LEMON LAVENDER SCONES
I was inspired by English scone recipes and decided to make two great tastes that taste great together! Rather than rolling out, these are simple drop scones. There are several recipes for lavender sugar out there (cheaper but takes about 3-4 weeks to mature), or you can use storebought (more expensive and not really something you can find easily in grocery stores, but it's ready to eat and use.)
Provided by the80srule
Categories Scones
Time 20m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 91, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.8, Sodium 198.8, Carbohydrate 14.9, Fiber 0.5, Sugar 0.8, Protein 2.7
More about "lemon lavender scones recipes"
LEMON LAVENDER POPPY SEED SCONES - THE BAKERMAMA
From thebakermama.com
Estimated Reading Time 5 mins
- Add the cold butter to the flour mixture and cut it in with a pastry blender or two knives moving in opposite directions until a crumbly mixture forms.
- Add the zest of both lemons to the mixing bowl along with the poppy seeds and lavender spice. Stir gently to combine.
LEMON LAVENDER SCONES - SAVOR + SAVVY
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5/5 (1)Total Time 30 minsCategory SnackCalories 268 per serving
- Combine the confectioners sugar, lemon zest and milk into a bowl and mix. Brush onto the scones.
BUTTERMILK LAVENDER SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (42)Category Breakfast
- Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video and photo above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
- Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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