Lemon-Lavender Blueberry Scones bring a delightful twist to your typical scone game. The floral notes of lavender paired with zesty lemon and juicy blueberries create a flavor profile that's both refreshing and comforting. Perfect for a cozy brunch or an afternoon indulgence.
The star of this recipe is the balance of flavors. The flour forms the base, providing structure. Granulated sugar adds just enough sweetness to complement the fruit. Baking powder is our leavening agent, giving the scones a light, fluffy texture. A pinch of salt enhances all the flavors. The butter, chilled and diced, is essential for creating those lovely flaky layers. Blueberries add bursts of juiciness in every bite. The dried lavender gives a subtle floral note, while lemon zest brightens everything up. Heavy cream and egg add richness and moisture, binding everything together. Vanilla extract rounds out the flavor profile, and a sprinkle of coarse sugar on top adds a delightful crunch.
These scones are perfect with a dollop of clotted cream or a smear of lemon curd. They pair beautifully with a pot of Earl Grey tea, enhancing the floral notes of the lavender.
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This dry mixture is the foundation of your scones.
Next, cut in the chilled butter. You can use a pastry cutter or just your fingers for this. You want the mixture to look like coarse crumbs with small pea-sized butter pieces. This step is crucial for flaky scones.
Gently fold in the blueberries, dried lavender, and lemon zest. Be careful not to crush the blueberries too much as you mix. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients, stirring until just combined. Avoid overmixing; it’s okay if the dough looks a bit shaggy.
Turn the dough onto a lightly floured surface and knead it gently a few times until it comes together. Shape it into a circle about 1-inch thick. Cut the circle into 8 wedges, like slicing a pizza, and transfer the wedges to your prepared baking sheet.
Brush the tops with a bit of heavy cream and sprinkle with coarse sugar for an extra crunch. Bake for 18-22 minutes until the scones are golden brown. Let them cool on a wire rack for a few minutes before serving. Enjoy the wonderful aroma as they bake—it's a treat in itself!
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