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Lavender Scones Recipe

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4.2 from 11 reviews

Delight in these fragrant and tender Lavender Scones, perfectly baked to golden perfection with a subtle hint of lavender and topped with a smooth vanilla glaze. Ideal for a cozy breakfast or afternoon tea, these scones offer a delicate floral flavor combined with rich buttery texture.

Ingredients

Scone Dough

  • 2 cups flour
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp dried lavender (plus extra for sprinkling on top if desired)
  • 8 tbsp unsalted butter (frozen and grated)
  • 1 egg
  • 1/2 cup + 1 tbsp heavy cream (cold, divided)
  • 2 tsp vanilla extract

For Topping

  • 1 tbsp coarse or sanding sugar (optional, for the tops of the scones)

Vanilla Glaze

  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 3-4 tbsp heavy cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients and Butter: In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, salt, and dried lavender. Add the frozen, grated butter and mix on the lowest speed until the butter is mostly combined and the mixture becomes craggy, about 20-30 seconds.
  3. Add Wet Ingredients: In a small bowl, whisk together the egg, 1/2 cup cold heavy cream, and 2 teaspoons vanilla extract. With the mixer on low speed, slowly pour the wet ingredients into the flour and butter mixture and mix until just blended, approximately 30 seconds to 1 minute. Do not overmix—dough will appear lumpy and not fully incorporated.
  4. Shape the Dough: Transfer the dough onto a floured surface and gently press it into a disc about 1 inch thick. Incorporate any dry patches by pressing them into the dough. If the dough feels too dry, add a bit more heavy cream to bring it together. Make sure to keep visible small pieces of butter in the dough for flaky texture.
  5. Cut and Chill: Slice the dough disc into 8 equal wedges and arrange them on the prepared sheet pan. Place the sheet pan in the freezer for 30 minutes to chill the scones thoroughly.
  6. Prepare for Baking: After chilling, brush the scone tops with the remaining 1 tablespoon of heavy cream and sprinkle with coarse sugar if desired for added crunch and sweetness.
  7. Bake: Bake the scones in the preheated oven for 12-14 minutes until the bottoms are golden brown and the scones appear set. Remove from the oven and allow the scones to cool completely on a wire rack.
  8. Make Vanilla Glaze: In a small bowl, whisk together the powdered sugar, 1 teaspoon vanilla extract, and 3 tablespoons heavy cream until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream to reach a pourable consistency similar to glue.
  9. Glaze and Serve: Pour the vanilla glaze over the cooled scones and allow it to set slightly before serving. Enjoy your aromatic and tender lavender scones with a perfect sweet finish!

Notes

  • Freezing the butter and grating it helps create a flaky texture in the scones by keeping the butter cold and evenly dispersed.
  • Chilling the shaped dough in the freezer is essential to firm up the butter chunks, which aids in achieving the flakey structure during baking.
  • Adjust the amount of heavy cream if the dough feels too dry or too wet to get the right consistency for shaping.
  • Sprinkling sanding sugar on top before baking adds a delightful crunch and sparkle to the scones.
  • The vanilla glaze can be customized with a few drops of lemon juice or lavender extract for complementary flavor variations.

Find it online: https://marthatasty.com/lavender-scones-recipe/