- Photo courtesy of Matt Schroeder
- Lemon lavender scones
Me and scones didn’t get along. I just didn’t like their scone faces. It’s like, “Hey buddy, what are you tryin’ to be? A biscuit? A cookie? Are you savory, or sweet? Get it together!” Then I tried one. By what I will freely admit to as an accident, I shoved a so-fresh-it-was-OMG-still-warm scone into my gob while rushing to a meeting. Amazing. I was converted. Below is the best of the best. I hope it changes your world, or at least your breakfast.
*Most ingredients measured by weight, which ensures consistency.
- 10.2 oz. pastry flour
- 3.4 oz. granulated sugar
- 0.3 oz. baking powder
- 0.3 oz. salt
- 5 tbsp. dried lavender flowers
- 2.5 oz. unsalted butter, cold, cut into half-inch cubes
- 2 eggs
- 6.25 oz. heavy whipping cream
- 0.15 oz. vanilla
- zest of one lemon
- 0.2 oz. lemon juice
Preheat oven to 350 degrees. Stir flour, 2.4 ounces of sugar, baking powder, salt and 3 ounces of lavender flowers in a large bowl. Add cold butter, using a pastry cutter to break butter into small chunks. In medium-sized bowl, lightly beat one egg and combine with four ounces of cream, vanilla, lemon zest and juice. Using a spatula, pour into the bowl of dry ingredients and butter. Gently combine ingredients until liquid is fully incorporated. Place the dough onto a lightly floured work surface. Have some extra flour to keep the dough from being too sticky. With your hands, work dough ball into a roughly 8-inch-diameter puck (around 1½-inch thick). Cut into 8 equal slices, like a pie. Place on cookie sheet. Let rest while making an egg wash: In a small bowl, add one egg and remaining heavy whipping cream, and beat until combined. Brush egg wash over scones, then lightly sprinkle lavender flowers and sugar on top. Place scones into preheated oven. Bake for 14-18 minutes, until edges are just beginning to brown (ovens vary). Remove from oven — and WAIT! The process of the baking is still working its magic. Let the scones rest for 10 minutes before devouring.