This is the very first scone recipe I developed and I’m finally bringing it to the website! Man oh man! These fellas are pretty spectacular! I love serving them for brunch when I have company over. They are so easy to whip together and everyone raves how good they are! You don’t need to add the lavender if you’re not a fan of floral, but it adds a nice touch if you wanted to give it a try. Drizzle the lemony glaze on the top for a perfect finish that will for sure be having your guests come back for seconds! Enjoy!
Lavender Blueberry Scones
8
servings30
minutes20
minutesIngredients
1 cup 1 Heavy Cream
1 1/2 Tbsp 1 1/2 Dried Culinary Lavender
1 1 Egg
2 cups 2 All Purpose Flour
1/3 cup 1/3 Granulated Sugar + more for topping
1 Tbsp 1 Baking Powder
1/2 tsp 1/2 Salt
1/2 cup 1/2 Cold, Unsalted Butter Cubed
1 cup 1 Fresh Blueberries
1 1 Lemon Zested for Scones & Juiced for Glaze
1 cup 1 Powdered Sugar
Directions
- To begin, simmer heavy cream for 5 minutes, then steep lavender buds for 45-60 minutes. Strain lavender out and place in jar to chill in fridge for 1 hour or overnight
- In a bowl, add flour, sugar, baking powder and salt. Whisk together
- Using a pastry blender, cut cubes of butter into flour mixture until they resemble the size of peas
- Add blueberries and lemon zest. Toss together
- Add infused cream to bowl with egg and whisk to combine
- Add heavy cream to blueberries and carefully mix
- Add a dusting of flour onto your pastry mat and turn out your dough, press into a circle and cut into 8 wedgesLoading gallery media…
- Brush cream onto scones and sprinkle sugar on top. Bake in a 400 degree oven for 18-20 minutes until browned
- While scones are baking, mix 3 Tbsp lemon juice and powdered sugar together to make a glaze
- Once scones are cooled, drizzle with glaze and DIVE IN!
Notes
- These scones are so D to the LISH with the subtle hint of lavender. If you are not a fan of floral, it is ok to omit it and just use plain cream. The blueberries and lemon zest are a perfect combination all on their own!