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Lemon and Lavender Scones
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Deliciously tender lemon lavender scones, best served with honey for brunch.
Ingredients:
  • 1 teaspoon baking soda
  • 0.5 cup lemon yogurt
  • 2 cups all-purpose flour, plus more for kneading
  • 0.33333334326744 cup white sugar
  • 1 tablespoon baking powder
  • 0.5 cup cold butter, cut into cubes
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 1.5 teaspoons lavender flowers
  • 1 teaspoon lemon zest
  • 1 tablespoon butter, melted, or as needed
  • 1 teaspoon white sugar, or as needed
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Combine baking soda and yogurt in a mixing bowl.
  • Combine flour, 1/3 cup sugar, and baking powder in a bowl. Use a pastry cutter or two forks to incorporate cold butter into the mixture until it becomes crumbly.
  • Combine the yogurt mixture, 2 tablespoons of melted butter, egg, lavender, and lemon zest in a separate bowl. Gently fold the yogurt-lavender mixture into the flour mixture until just combined.
  • Transfer the dough to a floured surface and knead gently 8 to 10 times, incorporating additional flour if needed to prevent sticking.
  • Take the dough and separate it into 2 pieces, then set them on an ungreased baking sheet. Shape each piece into a 6-inch circle. Using a sharp knife coated in flour, score each circle into 6 wedges. Brush the tops with 1 tablespoon melted butter and sprinkle with 1 teaspoon white sugar.
  • Bake in the preheated oven until scones are lightly golden, around 10 to 12 minutes. Remove from the oven, cut into wedges, and cool on a wire rack.

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