6 April, 2022
Lemon Lavender Honey Scones
I have been working on this recipe for about a month trying to get it just right. It’s been through half a dozen iterations with little tweaks each time and, finally, I think I’ve got it just right. They’re sweet, tender, sturdy, lemony, and taste like a spring day in the garden! My hockey team loved the end result, and I hope you do, too!
Ingredients
3 1/2 cups Flour
1 tbsp Baking powder
2 Lemons, zested (save them for the juice)
1 heaping tbsp Lavender, crushed (use a mortar and pestle)
1 tbsp Lemon pudding mix
4 tbsp Butter
1/2 tsp Lemon extract
2 tsp Vanilla extract
1 Lemon, juiced
3/4 cup Honey
3/4 cup Buttermilk
1 Egg
1 Lemon, juiced
1/2 cup Sugar
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Preheat the oven to 400 degrees F and line a pair of baking sheets.
In the bowl of a stand mixer, combine the dry ingredients and add the butter in chunks. Mix until the butter is incorporated through (if you don’t have a stand mixer, use your fingers as opposed to a spatula, it’ll go faster). Add in the wet ingredients.
Sanitize, dry, and dust a clean section of counter space with flour. Turn the dough out (it’ll be wet and sticky) and dust your hands and the dough with flour. Gently knead extra flour into the dough just until it’s no longer sticky to the touch. Overworking the dough will give you tough scones.
Pat the dough out into a flat sheet about an inch thick and cut into rows, then squares, then triangles about three inches along the hypotenuse. Carefully peel them off the counter and place them on your baking sheet about half an inch apart.
Juice your remaining lemon and lightly brush the tops of the scones with lemon juice before sprinkling them liberally with white sugar.
Bake for 12-14 minutes or until just turning golden on the bottom. Cool on a wire rack and store in an airtight container overnight (they’re best after they’ve been left to sit for a few hours).
