Lemon-Lavender Blueberry Scones
Experience a delightful twist on a classic with our Lemon-Lavender Blueberry Scones. These scones are infused with the refreshing zest of lemon and subtle floral notes of lavender, perfectly complementing the burst of sweet blueberries in every bite.
Prep time: 15 minutesCook time: 22 minutesServes: 8
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled and diced
1 cup fresh blueberries
1 tbsp dried lavender
1 tsp lemon zest
1/2 cup heavy cream
1 large egg
1 tsp vanilla extract
1 tbsp coarse sugar for topping
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries, dried lavender, and lemon zest.
5. In a separate bowl, mix together the heavy cream, egg, and vanilla extract.
6. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
7. Turn the dough onto a lightly floured surface and knead gently, forming it into a circle about 1-inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Brush the tops with a little heavy cream and sprinkle with coarse sugar.
10. Bake for 18-22 minutes, or until the scones are golden brown.
11. Let them cool on a wire rack for a few minutes before serving.
Storage
Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating
To reheat, warm the scones in a 350°F (175°C) oven for about 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
