Lemon and lavender are two distinct flavours and when you add them together you get a winner like Lemon Lavender Scones. Though I may be biased because I am a bit of a scone girl. And a lavender girl … but if you do not like lavender you can either omit it or use another edible flower for a pretty effect.
Lemon Lavender scones can be made ahead and make for a great gift. I am a fan of edible gifts. Hint, hint.
Lemon Lavender Scones Recipe
1.5 cups whole wheat flour
1 cup all purpose flour, plus 1 tbsp. for dusting the work surface
1 tbsp baking powder
1/2 cup dairy free margarine
1/4 cup sugar
3/4 tsp sea salt
3/4 cup oat milk <- click here to learn how to make your own
1 lemon, zest only
1.5 tbsp lavender click here to learn how to make your own
For the lemon glaze and topping
5 tbsp. icing sugar
1 tsp lemon juice
1/2 tsp lavender
In a small bowl whisk the oat milk, egg and lavender together until light and fluffy. Let sit for 5 minutes
In a large bowl whisk together the dry ingredients. Cut in the margarine until it forms a crumbly mass. Add in the lemon zest. Mix in the wet ingredients until combined.
Turn out the dough onto the floured surface and form into a disk of 4 cm thick.
Cut the disk into segments of 8 and gently pull apart. Place on a parchment lined baking sheet and bake in the middle of a 200c oven for 25 minutes or until golden brown on top.
When the lemon lavender scones are done baking let fully cool on a wire rack.
In a small bowl mix together the icing sugar and lemon juice until no clumps appear. Using a teaspoon drizzle the mix onto the fully cooled scones. Top with the remaining lavender and let the icing set. Enjoy!
Did you know you can make these lemon lavender scones in advance and freeze them? Just make sure they are fully cooled and them place them in a single layer in an airtight and freezable container. Take them out about 20 minutes before you want to consume them and let them thaw. This is a great way to have home made treats on hand or just to be prepared for larger family gatherings.
What type of scones combinations do you like? Is there any thing I should try in the future?