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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with non-stick spray to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- Shape Dough: Turn the dough onto a floured surface and gently shape it into a rectangle about ½ inch thick to allow even baking.
- Cut Dough: Cut the rectangle into 12 squares, then diagonally slice each square into triangles for classic scone shapes.
- 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.
- Cool: Remove the scones from the oven and cool on a rack for about 10 minutes to set before glazing.
- 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.
- 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
