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Scones are really like a sweet biscuit. And these are flaky, with a little crunch on the outside but still soft inside, buttery and flaky with a slight tang from the lemon zest and a hint of lavender. These are great as a sweet breakfast treat, brunch, tea time… ok anytime. Are you ready for a little tea or coffee and a scone?
I would like to introduce:
Christine Copeland, Terri Copeland
Michelle Brugess & Stacey MacDonald
Krista & Chris Lovi
Lee Ann Ladd
And they will be cooking with us in this episode!
Lemon Lavender Scones
- 2 ½ cups Flour
- ¼ cup Sugar
- 1 Tbsp Baking Powder
- 1/3 tsp Baking Soda
- Dash of Salt
- 1 stick Butter, 1/2 half cup
- 1 tsp Vanilla
- 1 egg
- 1 cup Milk
- 2-3 Tbsp Lemon Zest
- ¼ cup Lemon Juice
- 3 tsp culinary Lavender
- ½ cup Powdered Sugar
- 1 Tbls or more Lemon Juice
- 1 tsp Lemon Zest
- Preheat oven 375
- In a large bowl, combine flour, baking powder, baking soda and salt and lavender and give it a whisk.
- In a small bowl combine the sugar and lemon zest and press the zest into the sugar to release and infuse the lemon flavor into the sugar
- In a measuring cup add the milk and lemon juice. Wait for about 5 minutes until the milk slightly thickens, like buttermilk. Then add in the egg and slightly beat until combined. Add in vanilla and stir.
- In the bowl with the flour add in the sugar lemon mixture and stir. Slice or grate the butter and add it, using a pastry cutter, cut in the butter to resemble rough sand. Create a small ‘well’ and Add in the milk mixture and stir until just combined. Be sure not to over mix. If the dough is too sticky add in a little more flour as needed to come together. It should be a little sticky but not wet
- Place the dough on a lightly flour surface and gently bring the dough together until it comes together in a round disc shape. Cut the dough into 8-12 triangle shapes (wedges, like a pie). Or if you prefer, form the dough into a rectangle shape. Cut the dough into six shapes and then cut each shape on an angle into a triangle shape.
- Place the scones on a parchment lined baking sheet being sure to have some space between them. Brush the scones with a little milk. Bake the scones for about 20-25 minutes or until lightly golden brown.
- While the scones are baking, make the glaze. In a small bowl add in the powdered sugar, lemon juice and zest and stir until combined. When the scones cool, drizzle the scones with the glaze. If desired, sprinkle with a little of the lavender.