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Lemon and Lavender Scones

Lemon and Lavender Scones

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Marilyn

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
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Reviews

Mon23
3

Mon23

2/15/2014

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

2/4/2014

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!

Rose
0

Rose

9/6/2014

We really enjoyed them. I used half white and whole wheat flour. Would try a little more lavender next time. Will make them again for sure.

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