Lavender Lemon Scones
“This is my go-to Mother's Day recipe every year! Love them!"
2 tbsp. dry culinary lavender ⅓ cup white sugar 2½ cups flour 1 tsp. baking powder 1 tsp. baking soda ½ tsp. kosher salt – or flake salt ⅓ cup Fresh lemon juice 1 tsp. lemon zest 8 oz. unsalted butter ¼ cup heavy cream 1 tsp. real vanilla extract 2 large eggs 1 tsp. honey
Lemon Lavender Scones with Honey Butter
Preheat oven to 400 F. (200 C.), line a baking sheet with parchment paper and set out 2 sticks (8 oz.) of butter. Chop sticks into smaller pieces to help them soften faster.
Into a food processor, add 2 tbsp. dry culinary lavender and ⅓ cup white sugar. Process on “puree” for 30 seconds until lavender is well chopped.
In a mixing bowl, add lavender sugar, 2½ cups flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. lemon zest and ½ tsp. salt. Mix with a whisk or spoon. Add 4 oz. butter. Mix into a crumbly dough.
In a separate bowl, add ¼ cup heavy cream, ⅓ cup lemon juice, 1 tsp. real vanilla extract and 1 beaten egg. Pour into the crumbly dough bowl. Stir with a wooden spoon until thoroughly mixed.
Add ¼ cup flour to a bowl and get your hands nice and floury. Pick up enough dough to make a ball. Quickly roll and place on parchment-lined baking sheet. Repeat with your remaining dough.
Separately beat 1 egg, and brush each uncooked scone. Sprinkle each with sugar. Bake for 20 minutes. Allow scones to cool for 5-10 minutes before serving.
To make honey butter, mix softened butter with 1 tsp. honey. To make it into a shape, spoon into a cookie cutter on a plate, place in the freezer for 10 minutes, and it will easily slide right out.