Lemon And Lavender Scones Recipe

Name: Lemon And Lavender Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon baking soda; 1/2 cup lemon yogurt; 2 cups all-purpose flour, plus more for kneading; 1/3 cup white sugar; 1 tablespoon baking powder; 1/2 cup cold butter, cut into cubes; 2 tablespoons butter, melted; 1 egg, beaten; 1 1/2 teaspoons lavender flowers; 1 teaspoon lemon zest; 1 tablespoon butter, melted, or as needed; 1 teaspoon white sugar, or as needed

Servings: persons

1 teaspoon baking soda
1/2 cup lemon yogurt
2 cups all-purpose flour, plus more for kneading
1/3 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, cut into cubes
2 tablespoons butter, melted
1 egg, beaten
1 1/2 teaspoons lavender flowers
1 teaspoon lemon zest
1 tablespoon butter, melted, or as needed
1 teaspoon white sugar, or as needed

1
Preheat oven to 425 degrees F (220 degrees C).
2
Stir baking soda and yogurt together in a bowl.
3
Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
4
Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
5
Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
6
Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
7
Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon baking soda, 1/2 cup lemon yogurt, 2 cups all-purpose flour, plus more for kneading, 1/3 cup white sugar, and more.

Yes, Lemon And Lavender Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon And Lavender Scones

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