Lemon and Lavender Scones recipe

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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

Nutrition Info

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
servingSize: -
sodium: 314.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Stir baking soda and yogurt together in a bowl.

  3. 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.

  4. 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.

  5. Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.

  6. 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.

  7. 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.

Recipe Yield

12 scones

Recipe Note

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.

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