Lemon And Lavender Scones Recipes

LEMON AND LAVENDER SCONES

Lemon and Lavender Scones image

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

Ingredients

1 teaspoon baking soda
½ cup lemon yogurt
2 cups all-purpose flour, plus more for kneading
⅓ cup white sugar
1 tablespoon baking powder
½ cup cold butter, cut into cubes
2 tablespoons butter, melted
1 egg, beaten
1 ½ teaspoons lavender flowers
1 teaspoon lemon zest
1 tablespoon butter, melted, or as needed
1 teaspoon white sugar, or as needed

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 LAVENDER SCONES

Lemon Lavender Scones image

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

Ingredients

1 3/4 cups all-purpose flour, well-sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lavender sugar
2 tablespoons unsalted butter, softened
3 tablespoons lemon curd
2/3 cup 1% low-fat milk
1 egg white
coarse lavender sugar, for sprinkling

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

LEMON LAVENDER BLUEBERRY SCONES

Lemon Lavender Blueberry Scones image

Outta Sight! Healthy, reduced fat, and unbelievably tasty! I served these at a family brunch and they were received quite well. If omitting the fruit, add nuts for textural stimulation. These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Recipe adapted from jemangelaville.com recipe

Provided by BelovedRooster

Categories Scones

Time 35m

Yield 15 scones

Number Of Ingredients 9

Ingredients

3 cups whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons lavender flowers
6 tablespoons butter (I used Earth Balance)
1 lemon
1 cup soymilk
1/2 cup maple syrup
1 cup blueberries (fresh is best!)

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.

Nutrition Facts : Calories 166, Fat 5.4, SaturatedFat 3, Cholesterol 12.2, Sodium 200.7, Carbohydrate 27.8, Fiber 3.7, Sugar 7.5, Protein 4.2

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