Lavender Lemon Scones

by Rebekahcooked up on May 20, 2014

A while back someone asked me what all I grow in my yard, food-wise. I didn’t realize quite how long the list had become. On our standard City of Portland plot, we’ve got blackberries, blueberries, raspberries, rhubarb, strawberries, a couple types of lettuce, carrots, radishes, tomatoes, peppers and lavender going right now. Then there’s the stuff that needs to go in the ground yet: basil, thyme, parsley and rosemary. Not bad for 100 feet by 50 feet.

I was contemplating that list as I made these scones for my friend Fabiola’s blogger bake sale a few weeks back. I don’t cook with the lavender often enough. Especially considering that there are 4 or 5 bushes around the yard.

Lavender Lemon Scones | PDXfoodlove

This was a really fun way to start to remedy that. These soft and sweet scones made a great breakfast! I gave most of them to the bake sale, which means that I have to make them again soon.

Here’s what you need:

3 cups AP flour
3/4 cup sugar
1 Tbsp. baking powder
1 tsp. dried lavender buds for mixing
1 tsp. kosher salt
2 tsp. grated lemon zest
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter cut into cubes
1 cup milk
2 Tbsp. white vinegar
1 tsp. vanilla extract

For topping:
large-grain demerara or raw sugar
additional lavender buds

Lavender Lemon Scones | PDXfoodlove

Preheat the oven to 425 degrees Fahrenheit.

In one bowl, stir together the flour, sugar, baking powder, lavender, salt, baking soda and lemon zest. Add the butter cubes to the bowl and work in using a pastry cutter or your fingers until the mixture is mealy.

Next, mix the milk, vinegar and vanilla together and add to the flour mixture. Fold together gently until the dough comes together.

Turn the dough out onto a lightly-floured surface and knead a bit until it becomes more manageable. Cut into squares or triangles and transfer to a baking sheet lined with parchment paper or a silpat-type sheet. Sprinkle the tops with a liberal dose of sugar and lavender, then press lightly to embed the toppings into the scones.

Bake for 12-15 minutes or until the edges are lightly golden-brown. Lightly adapted from Bon Appetit.

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