What Do You Get When…
Our Amazing Lemon Lavender Scones of Course!
Luscious Lemon Lavender Scones
The tart flavour of the lemon zest perfectly complements the floral lavender in these scrumptious and flaky scones. Where we are, lavender is in full bloom and it's the perfect time to harvest for our baking. Once you try this unique flavour combination in fresh hot scones you'll be hooked!
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
2 Tbsp fresh or 2 tsp dried lavender (make sure this is pesticide free)
Zest of one lemon
2/3 cup very cold unsalted butter, cubed
3/4 cup half and half, plus more to brush
2 tsp Tilia’s Organic Lemon Extract
Coarse sugar, to sprinkle
Directions: Preheat oven to 400F. Line a baking sheet with parchment paper. In a food processor, blend flour, granulated sugar, baking powder, salt, lavender, and lemon zest until combined. Add cold butter and pulse until butter pieces are the size of peas. Don’t over pulse; you want some texture from the butter pieces. Pour the dry mixture from the food processor into a large bowl.
In a small bowl whisk the half and half and the lemon extract. Make a well in the flour mixture and pour the cream mixture in the well. Gently combine to create a ball that is well formed but not sticky. If the mixture seems a bit dry add 1 Tbsp more cream at a time until it is a smooth ball. Do not add too much cream though, you don’t want it to be sticky.
Place the ball on floured surface and very gently knead about 8 times and then pat into a circle about 8 inches across and ½ inch thick. Cut into 8 wedges and place them on an ungreased baking sheet. Bake for 15 to 18 minutes until lightly golden brown. Makes 8 generous sized scones.