Lavender & Rosemary Scones with Lemon Glaze Recipe

Introduction

These Lavender & Rosemary Scones with Lemon Glaze bring a delightful floral and citrus twist to your brunch table. Crispy on the outside and tender inside, they pair perfectly with tea or coffee for a relaxing morning treat.

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Butter (cold, cubed)
• 1 large Egg
• 1 tablespoon Dried Lavender (culinary-grade)
• 1 zest Lemon
• 1 tablespoon Rosemary (fresh or dried)
• 1/4 cup Sugar (granulated)
• 1 tablespoon Baking Powder
• 1/2 cup Heavy Cream (or milk)
• 1/2 teaspoon Salt
• 1 cup Powdered Sugar (finely ground)
• 2 tablespoons Lemon Juice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with non-stick spray.
2. Step 2: Sift together the all-purpose flour, sugar, baking powder, and salt in a large bowl.
3. Step 3: Cut in the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Step 4: Whisk together the heavy cream, half of the chopped rosemary, half of the dried lavender, and the egg in a separate measuring cup.
5. Step 5: Gently combine the liquid mixture into the flour mixture, stirring until a dough forms.
6. Step 6: Turn the dough out onto a floured surface and shape it into a rectangle about ½ inch thick.
7. Step 7: Cut the dough into 12 squares, then slice each square diagonally to create triangles.
8. Step 8: Place the triangles on the prepared baking sheets, spacing them slightly apart. Bake for 15-18 minutes or until golden brown.
9. Step 9: Cool the scones on a wire rack for about 10 minutes before glazing.
10. Step 10: For the glaze, mix the powdered sugar, remaining rosemary, remaining lavender, lemon zest, and lemon juice in a bowl until smooth.
11. Step 11: Dip the tops of each scone into the glaze and allow them to set for 30 minutes before serving.

Tips & Variations

• Use fresh herbs for a more vibrant flavor, or adjust the amount of lavender and rosemary to suit your taste.
• If you prefer a dairy-free option, substitute heavy cream with coconut milk or almond milk.
• For a sweeter scone, add an extra tablespoon of sugar to the dough.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in foil or plastic for up to 1 month. Reheat in a warm oven for 5-7 minutes to restore freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Yes, fresh lavender can be used, but use it sparingly as its flavor is more potent. About 1 teaspoon chopped fresh lavender should suffice.

What can I substitute if I don’t have heavy cream?

You can use milk, half-and-half, or a non-dairy milk like almond or coconut milk as a substitute for heavy cream in this recipe.

Lavender & Rosemary Scones with Lemon Glaze Recipe

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★★★★★

4.4 from 140 reviews

• Author: Matteo
• Total Time: 48 minutes
• Yield: 12 scones 1x
• Diet: Vegetarian

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Description

Delight in the fragrant and buttery Lavender & Rosemary Scones topped with a tangy Lemon Glaze, perfect for an elegant brunch or afternoon tea. These scones combine floral notes of lavender with savory rosemary, complemented by a bright citrus glaze that adds a refreshing touch.

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Ingredients

Scale 1x2x3x

Scone Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Butter (cold, cubed)
• 1 tablespoon Baking Powder
• 1/4 cup Sugar (granulated)
• 1/2 teaspoon Salt
• 1 large Egg
• 1/2 cup Heavy Cream (or milk)
• 1 tablespoon Dried Lavender (culinary-grade), divided
• 1 tablespoon Rosemary (fresh or dried), divided
• 1 zest Lemon

Glaze Ingredients

• 1 cup Powdered Sugar (finely ground)
• 2 tablespoons Lemon Juice
• Remaining dried lavender and rosemary from above
• Remaining lemon zest from above

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with non-stick spray to prepare for baking.
2. Mix Dry Ingredients: Sift together the all-purpose flour, sugar, baking powder, and salt in a large bowl to evenly distribute the leavening agents and seasoning.
3. Incorporate Butter: Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs, creating the flaky texture of the scones.
4. Prepare Wet Mixture: In a separate measuring cup, whisk together the heavy cream, half of the chopped rosemary, half of the dried lavender, and the egg to infuse the scones with herbaceous and floral flavors.
5. Combine Mixtures: Gently stir the wet mixture into the flour mixture until a dough forms, being careful not to over-mix to keep the scones tender.
6. Shape Dough: Turn the dough onto a floured surface and gently shape it into a rectangle about ½ inch thick to allow even baking.
7. Cut Dough: Cut the rectangle into 12 squares, then diagonally slice each square into triangles for classic scone shapes.
8. Arrange and Bake: Place the triangles on the prepared baking sheets with some space between each. Bake in the preheated oven for 15-18 minutes until golden brown and cooked through.
9. Cool: Remove the scones from the oven and cool on a rack for about 10 minutes to set before glazing.
10. Prepare Glaze: In a bowl, mix powdered sugar, the remaining rosemary, remaining dried lavender, lemon zest, and lemon juice to create a fragrant, citrusy glaze.
11. Glaze Scones: Dip the tops of each cooled scone into the lemon glaze and allow them to set for 30 minutes, letting the glaze harden for a sweet finish before serving.

Notes

• Use culinary-grade dried lavender to ensure the flavor is pleasant and not overpowering or bitter.
• Cold butter is essential for achieving flaky scones; avoid letting it melt before baking.
• The lemon glaze can be adjusted in thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
• Scones are best enjoyed fresh the same day but can be stored in an airtight container at room temperature for up to two days.
• For a dairy-free option, substitute heavy cream with a plant-based milk and use dairy-free butter.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Brunch
• Method: Baking
• Cuisine: British

Keywords: Lavender scones, rosemary scones, lemon glaze, brunch recipe, floral scones, savory scones, easy scones