Add lavender scones with lemon glaze to your Easter tea table or a spring gathering. This recipe uses culinary lavender to flavor the cream, which is strained before being mixed into the dough.
Ingredients
For the scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cubed
- 1 cup heavy cream, plus extra for brushing
- 1 tablespoon dried culinary lavender
- 1 large egg
- 2 teaspoons vanilla extract
- Zest of 1 washed lemon
For the glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
- 1 teaspoon dried culinary lavender, optional
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt. Cut in the chilled butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Combine the tablespoon of culinary lavender with the cup of heavy cream and let it infuse for about 15 minutes. Strain out the lavender.
Whisk the egg, vanilla extract, and lemon zest into the infused cream.
Make a well in the dry mixture and add the wet ingredients. Gently fold until just combined, without overmixing.
Turn the dough onto a lightly floured surface and shape it into a disk about 1 inch thick. Cut out rounds with a cookie cutter or glass and place them on the prepared sheet.
Brush the tops with a little extra cream.
Bake for approximately 15–20 minutes, until golden and risen. Baking time may vary with your oven and scone size.
Whisk the powdered sugar with 1 tablespoon lemon juice, adding more juice as needed for a drizzling consistency. Add the optional teaspoon of culinary lavender if desired.
Allow the scones to cool slightly before adding the glaze.
Serve with tea
Serve with clotted cream or jam if desired. Explore Beach House Teas for a blend to enjoy alongside the scones, checking its ingredients, caffeine information, and brewing directions.
Use lavender specifically intended for culinary use, not decorative or fragrance products. The lavender in the cream is strained out; the optional lavender in the glaze remains in the topping. Check all ingredient labels when accommodating dietary needs.
