Lavender-Lemon Scones
May 30: National Scone Day
This post is dedicated to Nan N., Islander’s BFF and bridesmaid from a quarter century ago, whose favorite color and scent is lavender. The hue is a delicate shade of purple and the smell is beautifully relaxing—all kind of mellow, just like Nan. So it is sweet reunion whenever we go home to Hawaii knowing she will be there for us no matter what. There is no drama, just a secure and stable feeling to have in a friend when there is so much change, quick paces and extremes in life. Everyone needs an even-keeled friend like her and we are blessed with the simplicity yet deep bonds of a relationship we share.
This lavender-lemon scone is also well-balanced. Sometimes the floral notes of the lavender might overpower another strong flavor like lemon/citrus. But not in this scone. The lavender and lemon complement each other well. It makes our kitchen smell so delightful while it is baking, too! The glazed topping sweetens the scone like a crowning glory (an ode to Nan’s fascination with royalty). These scones are an elegant addition to a teatime table.
Cheers to true and long-lasting friendships! Cheers to lavender-lemon scones on National Scone Day!
Recipe
(Adapted from Tea Time Magazine)
For the lavender-lemon scones
- 2 cups self-rising flour
- ¼ cup sugar
- ¼ cup (4 tablespoons) cold unsalted butter
- 2 teaspoons dried culinary lavender
- Zest of one small lemon (or 1 teaspoon)
- 1 egg
- ½ cup cold heaving whipping cream
- ½ teaspoon vanilla extract
Directions
In a large bowl, combine the flour and sugar. Cut the butter into small pieces. Use a pastry cutter to mix the butter into the dough until it resembles peas.
Add the lavender and lemon zest to the flour mixture. In a measuring cup, beat the egg into the cream.
Stir the vanilla into the cream-egg mixture. Pour into the flour mixture and lightly combine until a dough sticks together. Transfer onto a clean, floured surface. Pat together to form a ball, then flatten gently into a disc. Flour the rolling pin and roll the dough to ½ inch thickness.
Use a 2 ¼ inch round cutter to cut out the scones, re-rolling scraps as necessary. Place onto a parchment paper lined baking sheet about two inches apart. Bake in a preheated oven at 350 degrees F for 15 minutes (the scones will have a pale brown top when done). Remove from the oven and cool on a wire rack.
For the glaze topping
- 1 cup powdered sugar
- 4-6 teaspoons milk
Directions
In a small bowl, combine the powdered sugar with the milk and mix until smooth and creamy.
Spread the glaze over the top of each cooled scone. Optional: sprinkle 3 pieces of dried lavender on top before the glaze sets. Serve immediately. Store leftovers in a tightly sealed container (best eaten within a day or two).
Notes
- For more scones recipes, click on our Themes Menu tab and scroll down to the scones section.
