Lemon Lavender Scones

Yesterday was the coronation for King Charles, and I threw a fun viewing party (at 5am!) for my friends.  When I planned out early morning menu. I knew we'd have to have scones.  And I love scones but I wanted to make them feel more seasonal for the Spring.  I can across this recipe from Fork in the Kitchen, and we all loved it.  Plus I got to try cooking with edible lavender, which I now absolutely love to do.  I also always use my ceramic scone pan from King Arthur Baking which makes everything easier. 

As with all scones, the key to to use cold butter. And no need to wait for another royal event to make these - they are yummy anytime.

Here  is the link to the recipe:

LEMON LAVENDER SCONES
INGREDIENTS:

• 1/2 cup COLD butter, 1 stick, small cubed, see notes
• 1/4 cup (55 g) granulated sugar
• 2 Tablespoons lemon zest, ~3 lemons
• 3/4 cup milk + more for brushing
• 1/4 cup fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 1/2 cups (320 g) all purpose flour 
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda  
• 1/2 teaspoon fine seas salt
• 2 1/2 teaspoons (1 g)  dried culinary grade lavender flowers

ICING:

• 1 cup powdered sugar 
• 1 – 1 ½ Tablespoons milk  (sub with lemon juice for extra lemon flavor – but don’t use both)
• 1 teaspoon lemon zest

PREPARATION:
1. Preheat the oven to 375°F and line a large baking sheet with parchment paper. Cut the butter into small cubes now and place in the fridge or freezer. Alternatively, grate frozen butter and place back in the freezer until ready to use.

2. In a small bowl, combine sugar and lemon zest, rubbing between your clean fingers until a coarse, wet sand-like mixture forms. This step helps infuse the lemon flavor.

3. In a separate bowl, combine milk, lemon juice, and vanilla extract. This will form a "buttermilk" like consistency. Place it in the fridge until you're ready to use so it stays cold.

4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, dried lavender, and the lemon-sugar mixture.

5. Cut the cold butter cubes (or grates) into the flour mixture until a small, pea-sized mixture forms. If needed, you can use your fingers to press it together, but if so, put it back int he fridge to chill the dough before proceeding. You want the dough as cold as possible.

6. Gently stir the milk mixture into the flour until just combined and everything is moist. Do not overmix or you'll end up with tough scones.

7. Transfer the dough to a lightly floured surface and gently form it together into a ball. Again, do not over-knead it, just gently push the dough together. Press it into a rectangle and fold the two horizontal sides over each other, as though you're folding a pamphlet. This will help form layers.

8. This is where i depart from their recipe - instead f cutting and shaping the scones, I use the King Arthur scone pan.

9. Brush the tops and sides of the scones evenly with a bit of additional milk to add color as they bake. If using coarse sugar to top, sprinkle on now.

10. Bake the scones for 18-22 minutes until the bottoms and tops are slightly golden brown. Remove and let cool slightly before transferring to a cooling rack to cool completely.

11.  Store leftovers in an airtight container at room temperature for up to 3 days, or see the notes below for freezing.

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