Lemon and Lavender Scones

Lemon and Lavender Scones

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Marilyn
Recipe by  Marilyn

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 scones

ADVERTISEMENT

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.

Share It

Reviews (2)

Rate This Recipe
Mon23
3

Mon23

Maybe the most delicious scone I've ever had in my life. I used whole wheat flour in the picture I posted above. Had to add a tiny bit extra moisture but I'm not the most accurate flour measurer. Also extended my cook time a bit to about 18 minutes. They are so fluffy and awesome even though whole wheat. The lemon yogurt with baking soda was a great idea! I also upped the lavender a bit but maybe wouldn't have to. I used about three teaspoons and they're very strong.

Hodgesd1005
1

Hodgesd1005

This recipe was great! I divided it in half, and realized very near the end but I didn't have a lemon, so I used orange zest but lemon yogurt. I'm enjoying a scone right now, and it is delicious! If you're looking for suggestions, I would bake them a little longer. I would also add a little more lavender!

More Reviews

Similar Recipes

Vegan Lemon Poppy Scones
(62)

Vegan Lemon Poppy Scones

Amazing Lemon Scones
(38)

Amazing Lemon Scones

Lemon Lavender Avocado Loaf
(22)

Lemon Lavender Avocado Loaf

Lavender Lemon Bars
(9)

Lavender Lemon Bars

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar
(8)

Lemon Ginger Scones with Brown Rice Flour and Agave Nectar

Lemon Poppyseed Scones
(6)

Lemon Poppyseed Scones

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Amazing Lemon Scones

>

next recipe:

Vegan Lemon Poppy Scones