LEMON LAVENDER SCONES

It’s another wintry day and, as with most everyone, I’m ready for spring.  Not, of course, that we’ve had a bad winter, but … I’m still ready for spring.  So, to brighten my mood, I am going to buy some bright, cheerful flowers and then make scones.  Not everyday scones, but fresh, fragrant Lemon Lavender Scones … and, I’m going to serve them with an indulgent honey butter.  A springtime treat!

These scones are not difficult to make at all.  Assemble all your ingredients and give them a go.

LEMON LAVENDER SCONES
Bake 400° .  Makes 8 to 12.  Bake for 15-20 minutes depending upon size.

2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon lemon zest
2 teaspoons dried lavender, food grade
1/4 cup cold butter, cubed
1 large egg, beaten
1/2 cup heavy cream, cold
2 tablespoons lemon juice
1 large egg, beaten for egg wash
Confectioners’ Sugar Glaze (optional):
4 tablespoons confectioners’ sugar
1 teaspoon milk

In a large bowl or food processor (which I prefer), mix or pulse together all dried ingredients:  flour, baking powder, salt, sugar, lemon zest and lavender.

Using your fingers or a fork, work butter into dry ingredients until just crumbly.  If using a food processor, pulse 8 or 9 times.

Whisk together egg, lemon juice and heavy cream and add it to the mixture.  With a fork, bring  together quickly.  Do not overmix or scones will be heavy.

Dump the mixture onto a lightly floured board.  It will be a bit crumbly.  Knead two or three times to bring the dough together.  Again, do not overwork the dough.

Shape into a round about 1/2″ thick.  Cut the desired number of scones you’d like … in the shapes you’d like.  Round.  Triangular.  Square.  It’s up to you.  I decided to be creative and cut mine  to resemble a flower.

Place the scones onto a parchment lined baking sheet.   Brush the tops lightly with a beaten egg and sprinkle with sugar.  Refrigerate the scones for at least 1/2 hour.  This will ensure the butter gets cold and your scones will be light.  While the scones are refrigerated, preheat the oven to 400°.  Depending upon the size and thickness, bake anywhere from 15 to 20 minutes until baked through and lightly golden brown.

Remove from the oven and cool on a rack.  (Unfortunately, the angle of the photo doesn’t show how much they’ve risen.)  For confectioners’ glaze, mix together four tablespoons confectioners’ sugar and 1 teaspoon milk.  When the scones are cool, drizzle with confectioners’ glaze.
How do you like my scone flower?

I mixed up some honey butter*, but you can serve these light, fragrant and delicious scones with absolutely anything … from strawberry jam to lemon curd to clotted cream.

Be sure to put the kettle on and have your cuppa ready because you’re going to want to dive right into these … well, at least, I did!

*Honey Butter
Mix together one stick softened butter with two to three tablespoons honey.
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