Tall, soft, flaky and packed with blueberries, these Lavender Blueberry Scones with lemon glaze are irresistible! My food is a reflection of those amazing experiences! The large chunks of butter combined with the folds will bake into lovely, flaky layers. I think I may make the dough the day before and then bake them while the coffee is brewing on a Sunday morning. The best way to make lavender icing is to infuse the liquid ingredient (milk) with plenty of lavender flavor. Brush the top of each scone with the egg wash. Bake for about 15 minutes until the top is golden brown. Or keep them in the freezer for up to 12 hours in the baking tray. Place the flour, baking powder, salt and lavender sugar in a large bowl. I love the delicate lavender-lemon taste. Required fields are marked *. I LOVE scones, and these are the best scones by far! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. That’s it. Gently fold in blueberries. I came across this recipe while we have been in lockdown. Drizzle over the flour mixture, then mix together until everything appears moistened. It doesn’t look like the consistency in the video and I can’t really shape it well since it’s so sticky. However, if you have leftovers, store them in an air-tight container at room temperature for a further 12 – 24 hours. Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges. Using my favorite scones recipe, you can make bakery-style lavender scones right at home. Process until they are combined, about 20 seconds on low. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. I didn’t use the glaze. Weigh the frozen and grated butter, and then keep it in the freezer until needed. Transfer onto a parchment lined baking tray, slightly flatten the ball then cut into triangles (I made 5) and spread the triangles out. Transfer the parchment paper with scones onto a baking tray, or flat plate. 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. in a cake recipe and it worked well. Will be making these regularly this summer! My friends suggested I make lavender white chocolate scones! Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour. 1 egg and 1 teaspoon of water to make egg wash. Add sugar and lavender into a food processor. Blueberry Walnut Lavender Scones Ingredients 2 3/4 C whole wheat pastry flour (we didn't have this, so used unbleached flour) 1 Tbsp baking powder 3 Tbsp white sugar 1 Tbsp brown sugar 1/4 tsp salt 1/4 C refined You can add a 1/2 teaspoon vinegar or lemon juice to the yogurt before stirring it into the scones and that should give it the acidity bump it needs. This blueberry scone recipe is great to make ahead! Hi Tara! Oh dear Mama… these are perfect! Hi thanks but is this amount for the icing or the dough? You can even use FROZEN wild blueberries, but make sure to keep them frozen when you’re adding them to the dough. Add half of the cream to the flour-butter mixture and use a fork to mix it in. I watched the tutorial and followed Sally’s advice about frozen grated butter and keeping the dough cold. It’s not like you have to be a genius baker, if an amateur baker like me can do it, so can you. Transfer the chilled/frozen scones onto the baking sheet and brush the tops with milk or cream. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! While the scones are baking, prepare the lemon glaze. The recipe and comment box are below. You should now have a bright, purple-pink juice. The commitment to the lavender is real. Combine flour, lavender sugar, salt, baking powder and baking soda in a large bowl. Learn how your comment data is processed. (It’s pretty potent!). I was nervous using lavender for fear of it tasting more like soap, but I am beyond pleased with this recipe!