Tall, soft, flaky and packed with blueberries, these Lavender Blueberry Scones with lemon glaze are irresistible! I’m Sally, a cookbook author, photographer, and blogger. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. The recipe and comment box are below. Hey thanks for the reply about the lemon extract but I’m having an issue! If omitting the fruit, add nuts for textural stimulation. Add the blueberries and mix together gently. Strain the lavender through a fine mesh strainer, then whisk the infused milk with a little lemon juice and confectioners’ sugar. , This sounds delicious and I often crave scones on a weekend, though I’ve never prepared them before. Sincerely in Texas. Learn how your comment data is processed. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! They came out so light and beautiful. The icing is way easier than it sounds! http://www.lovemefeedme.net/blueberry-lavender-scones/, « PB and J Chocolate Ice Cream Sandwiches, boring self-care & taking care of myself when it’s hard. Grab a cookie, take a seat, and have fun exploring! The commitment to the lavender is real. These pockets create a flaky center while keeping the edges crumbly and crisp. I’ll freeze it longer and give it a try again. Then, add the blueberries to the butter-flour mix, and toss to mix them in evenly. https://www.epicurious.com/recipes/food/views/sweet-lavender-scones-395443 Add the cubed and chilled butter to the flour sugar baking powder and salt mix, and toss to coat the butter. You can leave the scones overnight in the freezer as well. However, frozen + grated butter is the secret to real scone success. Pretty good results but can’t really taste the lavender and our scones didn’t rise much. Hi thanks but is this amount for the icing or the dough? Transfer the scones on to the baking sheet lined with parchment paper or silpat. I made it without the lavender since I didn’t have any and they were delicious lemon scones!! They’re buttery and moist with crisp crumbly edges and soft flaky centers. If you’re a serious baker, I mean the type of the baker who loves making French Macarons for fun, this Blueberry Lavender Scones recipe is going to be like a quarter of that effort. The other thing is… what to do when you bought a bag of dried lavender to make White Chocolate Lavender Cookies and you still have a bunch left? Enter, these gorgeous Lavender Blueberry Scones with lemon glaze! Classic Pumpkin Scones (with Brown Butter Glaze), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. dried lavender, crushed 1 lemon, zest only 175ml whole milk, room temperature For the topping: 2 x 227g clotted cream 1 tsp vanilla bean paste 100g blueberry jam … Pass the blueberry lemon mix through a fine sieve to remove the pulp. The best way to make lavender icing is to infuse the liquid ingredient (milk) with plenty of lavender flavor. Nadiya presented her recipe for a blueberry lavender scone pizza – it might sound a bit weird, but the finished product looks absolutely delicious. Scones are rustic. So work with the dough gently and lightly, to avoid gluten development, and to prevent the blueberries from getting crushed too much. Remove from the oven and cool for a few minutes before icing. You can even use FROZEN wild blueberries, but make sure to keep them frozen when you’re adding them to the dough. That day I ate my words and a fat piece of the most incredible cake to ever grace my tastebuds. What happened? You’ll use it a lot in your baking, especially when a recipe calls for a sifted ingredient. After a few minutes, pass the blueberry lemon mix through a sieve. Thank you. 9 %. The trick to making light scones is to never overmix the dough. Make the lavender sugar – Place the sugar and lavender in a food processor or blender, and pulse until the lavender is chopped finely and mixes in with the sugar. This site uses Akismet to reduce spam. Required fields are marked *. The fragrance in my kitchen is heavenly! Perhaps I added it too early. This will prevent a big mess on your countertop, PLUS you avoid over-working the dough. Coat your hands with flour and do the best you can to shape them. shocking foodies everywhere with delicious vegan fare, Sounds heavenly, just discovered your website and can't wait to try some of your mouth-watering recipes, Thanks for the kind words, Anne! Then remove the frozen scones from the freezer and keep them on a parchment paper-lined baking tray. Blueberry Lavender Scones September 4, 2014 by Leah Leave a Comment I fell head over heels in love with scones while I was in England. Bring milk to a simmer, then let it steep with 1 teaspoon of dried cooking lavender. I’m wondering for next time – could I use honey instead of sugar? Add them into the flour bowl. Thanks, Your email address will not be published. Place the sugar and lavender in a clean spice grinder, blender or food processor. This is going to be my go to scone recipe. But either way, I like to keep them in the oven for a further 10 minutes after turning off the oven. But make sure to blend it with the sugar, so that the flavor is optimal. Keywords: scones, breakfast, lavender scones, lemon, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Gently fold in blueberries. While the scones are baking, prepare the lemon glaze. I had some lavender earl grey tea loose tea that I used and I substituted coconut sugar instead of cane sugar/agave. Keep some extra flour at hand if needed. My family is CRAZY for scones but we have a little one with mega allergies. I made dried fruit scones like Currant Scones all the time and sometimes I use cranberries or apricots. You might be too, so let me help you determine the best lavender to use here. Thank you, Sally! I recommend anywhere between 1/2 – 1 teaspoon lemon extract. Recently I shared these pumpkin scones with you guys, and I’ve also shared my classic scones recipe in the past. I did made a few tweaks by cutting the buttermilk to a 1/3 cup and added 3 T (1.5oz) lemon juice into the dough mixture.