30 Minute Light and Flakey Lavender Lemon Scones

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What is it about scones that feel so fancy? Very often you’ll find them in a cozy coffee shop covered in a glass dome, their shinny glaze and flaky crust beckoning you to enjoy one along side a hot coffee or tea.

But who said the coffee shops get to have all the fun?

Making scones is an extremely easy task that takes minimal ingredients and little time. In 30 minute, you can enjoy your own warm, perfect scone with a fresh cup of coffee in the comfort of your own home.

In This Post:

• Some Scone History
• The Taste of Lavender
• Where to source your lavender
• Tips for Scone Making
• Recipe
• Storage and Keep
• Other Recommended Desserts

Did you know? – A Brief History Of The Scone

The term ‘scones’ was first used in 1513 according to the Oxford English Dictionary.

Scones originate from the Scottish ‘bannock’, which is derived from the Gaelic for cake and made using a thin, round, flat combination of oats and wheat flour. – Source

Lavender Lemon Scones

There is something so light and refreshing about lavender. The flower is a beautiful purple, and the smell is a combination of floral and herbal mixed together. Absolutely enchanting. The actual taste of lavender is very similar to its smell.

Using flowers in food has been a common practice for centuries, and has a certain romance to it. There are so many edible flowers out there! I’m determined to incorporate more of them into my foods for flavor and aesthetics. What better flower to start my journey with than the beautiful, sultry lavender?

And when you add in some lemon for a bit of zing? Well, the results are basally perfection.

Where to source your Lavender

I love to know where my ingredients are sourced. Country Garden Farm is a small, local farm in my home state of Washington. They have a lovely set up in Ellensburg, and ship all around the US! Not only do they offer culinary lavender and lavender extract, but they also have a great selection of bath and body products that I’ve fallen in love with. To check out their full line, see it here.

Tips For Making The Scones

Scones are traditionally made using as cold ingredients as you have on hand. Make them quickly as possible, over mixing will give you a harder, denser scone, instead of the light and fluffy pastry we all admire. It’s okay to see chunks of butter and the dough still be a bit crumbly. This is going to make them perfection!

What you’ll need:

When I share ingredients, I inevitably always get questions. Like why do I stress organic?

The answer is simple: I prioritize health and this includes healthy ingredients. Many herbs and flowers have medicinal effects on the body. If you source well, then you benefit from even your treats! A great read on how amazing common herbs and flowers are is Rosemary Gladstar’s Medicinal Herbs for Beginners. Even if you never made a tincture, just knowing their uses are amazing!

As with most everything in life, moderation is key. But, I very much dislike the feeling of having to avoid something because it’s inherently “bad” when sugar or flour is involved. (aka – Carbs etc) Your body is designed to process whole ingredients. Bleached flour is a no in my kitchen, as well as products that include aluminum (like many baking powders) and highly processed ingredients. I want my products as close from farm to kitchen as possible. The less processing, the better. For health, and taste.

Now I’ll jump off my soapbox. 😉

Ingredients:

• 2 cups organic, non-bleached flour
• 2 tsp baking powder
• 1/3 cup organic sugar
• 5 tablespoons frozen, cut butter
• 1/3 cup milk
• 1 egg
• 1/2 tsp lavender, ground
• 1/8 tsp lavender extract
• 1 tsp lemon zest
• 2 Tbsp lemon juice

In a bowl combine together the flour, baking powder, and sugar. Mix well. Taking a cube of butter from the freezer carefully make thin slices into the butter (carefully) and it will crumble into small pieces. Add to dry mix and stir. In separate bowl mix together egg and milk, pour over dry mix and butter, add on top of that all remaining ingredients. Stir until hard to mix, then dump onto counter and knead with hands until just combined.

Set on a piece of parchment paper and shape into a round, one inch thick. Slice in half, then each half into half again and then once more until you have eight pieces. Pull each piece away from the other at least an inch so they can bake evenly.

Bake at 350 for 20 minutes.

Lemon glaze

To make the glaze:

• 3/4 cup powdered sugar
• 1 tsp lemon juice fresh squeezed
• 1 Tbsp half and half or whole milk
• 1/2 tsp lemon zest (optional)

Combine all ingredient in small bowl and stir until creamy with no lumps. (Add more powdered sugar if you like your glaze extra thick) Drizzle glaze over warm scones and enjoy immediately.

Storage and Keep

The reason this scone recipe makes only eight servings, is because scones are best eaten fresh! They lose that special light and fluffy consistence fairly quickly. I say they’re best enjoyed the same day, but they’re perfectly fine to eat for up to 5 days of being contained at room temperature.

Like this recipe? Here’s a few more to try next!

Easy and Quick Biscuits

5 Ingredient Mac and Cheese

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