Lemon and Lavender Scones |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
1 teaspoon baking soda |
1/2 cup lemon yogurt |
2 cups all-purpose flour, plus more for kneading |
1/3 cup white sugar |
1 tablespoon baking powder |
1/2 cup cold butter, cut into cubes |
2 tablespoons butter, melted |
1 egg, beaten |
1 1/2 teaspoons lavender flowers |
1 teaspoon lemon zest |
1 tablespoon butter, melted, or as needed |
1 teaspoon white sugar, or as needed |
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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