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Lavender Vanilla Scones Recipe

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Delight in these elegant Lavender Vanilla Scones, a perfect balance of fragrant dried lavender and rich vanilla in every tender bite. Flaky and golden-baked, these scones are topped with a smooth vanilla glaze and a sprinkle of lavender, ideal for a sophisticated tea time or a special breakfast treat.

Ingredients

Scones

  • 2 cups (250 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon (12 grams) baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, chilled and diced
  • 1 tablespoon (2 grams) dried lavender
  • 1/2 cup (120 milliliters) heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla bean paste or vanilla extract

Vanilla Glaze

  • 1 cup (120 grams) powdered sugar
  • 1-2 tablespoons (15-30 milliliters) milk
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • Dried lavender for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400˚F (200˚C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking powder, and salt until well combined.
  3. Cut in Butter: Using a dough blender, two forks, or your fingers, quickly cut the chilled, diced butter into the dry ingredients until the mixture resembles coarse crumbs with no piece larger than a pea.
  4. Mix Wet Ingredients: In a small bowl, whisk together the dried lavender, heavy cream, egg, and vanilla bean paste until smooth.
  5. Form Dough: Gently fold the cream mixture into the dry ingredients. Knead lightly until the dough just comes together. If the dough is too crumbly, add a little more cream one splash at a time, ensuring the dough is cohesive but not sticky.
  6. Knead Dough: Transfer the dough to a lightly floured surface and knead gently just enough to make it smooth, avoiding overmixing which can toughen the scones.
  7. Shape Dough: Pat the dough into a rectangle approximately 1/2 inch (1.25 centimeters) thick.
  8. Cut Scones: Cut the rectangle into 9 equal squares or into the shapes and sizes you prefer.
  9. Prepare for Baking: Place the scones on the prepared baking sheet, spaced at least 2 inches (5 centimeters) apart to allow for rising.
  10. Brush and Bake: Brush the tops of the scones with a thin layer of heavy cream to encourage browning. Bake in the preheated oven for 10 to 15 minutes until lightly golden.
  11. Cool: Transfer the baked scones to a wire rack and allow them to cool to room temperature.
  12. Prepare Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla bean paste until a smooth glaze forms.
  13. Glaze Scones: Drizzle the vanilla glaze over the cooled scones evenly.
  14. Garnish: Immediately sprinkle a small pinch of dried lavender over the glazed scones for a delicate floral accent.
  15. Set and Serve: Allow the glaze to set before serving. These scones are best enjoyed fresh on the day they are baked.

Notes

  • Use chilled butter to ensure flaky, tender scones.
  • Do not overmix the dough to keep scones light and fluffy.
  • The amount of heavy cream may vary slightly depending on flour humidity; add cautiously.
  • Glaze can be adjusted for thickness by varying milk quantity.
  • Store scones in an airtight container; best consumed the same day for freshness.
  • Dried lavender garnish is optional but adds a lovely aroma and visual appeal.

Find it online: https://simpleplatter.com/lavender-vanilla-scones-recipe/