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
SWEET LAVENDER SCONES
These flaky scones can be made the morning of your party.
Provided by Bon Appétit Test Kitchen
Yield Makes 16 servings
Number Of Ingredients 13
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
- Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
- Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
- Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
- Serve warm or at room temperature with lemon curd.
OLD FASHIONED ENGLISH LAVENDER TEA SCONES
When I was back home in England recently, I visited a local lavender farm called Wold's Way Lavender in North Yorkshire; we had tea and these delicious lavender scones in their delightful little tea room; this is my attempt to recreate those scones - using some of my home-grown culinary lavender from the garden here in France! I have made them several times now and they have turned out just as I remembered them, especially good if split whilst still warm, buttered and spread with lavender honey or lavender-infused cream! Just a note of interest......lavender was often used during Tudor and Elizabethan times in the preparation of a wide variety of dishes and was a particular favourite of Queen Elizabeth I. The palace gardeners were required to have lavender flowers available at all times which were used to make Conserve of Lavender (a mixture of lavender flowers and sugar) and sweet lavender tisane, a drink made with lavender flowers, boiling water and honey.
Provided by French Tart
Categories Scones
Time 20m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
- Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
- Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
- Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
- Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.
Nutrition Facts : Calories 278.7, Fat 10.2, SaturatedFat 6, Cholesterol 55.8, Sodium 471.1, Carbohydrate 39.6, Fiber 1.3, Sugar 2.2, Protein 6.8
LAVENDER SCONES
This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!
Provided by BelovedRooster
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
- Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
- Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.
SWEET LAVENDER SCONES
These flaky scones are a lovely way to start your morning or accompany your tea or coffee at any time of the day.
Provided by Annacia
Categories Scones
Time 28m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 425°F Line 2 baking sheets with parchment paper.
- Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
- Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
- Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush scones with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
- Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
- Serve warm or at room temperature with lemon curd.
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
LAVENDER SCONES
I saw this recipe in the May 2007 issue of Sunset Magazine and just had to post it! After suggestions from Mikekey and Alskann I have halved the amount of lemon zest and doubled the amount of lavender. Thanks for the help.
Provided by cookiedog
Categories Scones
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
- Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
- Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
- Turn dough onto a floured surface and knead 3 to 5 times.
- Form dough into a 6-inch wide circle. Cut into 6 wedges. Arrange wedges 2 inches apart on a baking sheet and bake until golden, 20 to 25 minutes.
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- 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.
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- 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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- In a small bowl, combine sugar and lemon zest, rubbing between your clean fingers until a coarse sand-like mixture forms (this helps infuse the lemon flavor!).
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4.4/5 (9)Estimated Reading Time 9 mins
- Get that oven preheated to 375 degrees and line a baking sheet with parchment paper or a baking mat.
- You don't need to use a stand mixer or hand mixer when making scones, it's easier to use a wooden spoon to mix it all - less chance of the dough getting tough by over-mixing.
- Whisk the dry ingredients first in any baking recipe. This way you know they’re ready when you need them. .
- Go ahead and zest and juice the lemons needed for this recipe, setting aside the amounts for the scones and for the lemon glaze
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- Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
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