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Lavender & Rosemary Scones

Lavender & Rosemary Scones with Zesty Lemon Glaze Bliss

A delightful blend of herbs and lemon, these Lavender & Rosemary Scones elevate your baking and are perfect for any gathering.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scones
  • 2 cups All-Purpose Flour Substitute with a gluten-free blend as needed
  • 1/2 cup Butter (cold, cubed) Keep cold for optimal texture
  • 1 large Large Egg No substitutions for best results
  • 2 tablespoons Dried Lavender (culinary-grade) Choose high-quality lavender
  • 1 tablespoon Lemon Zest Fresh zest preferred
  • 1 tablespoon Rosemary (fresh or dried) Fresh rosemary offers a bolder taste
  • 1/4 cup Granulated Sugar Can be reduced for less sweetness
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal rise
  • 1 cup Heavy Cream (or milk) Buttermilk can substitute for a tangy flavor
  • 1/2 teaspoon Salt Essential for balancing flavor
For the Lemon Glaze
  • 1 cup Powdered Sugar Can add flavor essences for variation
  • 2 tablespoons Lemon Juice Fresh juice yields best flavor

Equipment

  • mixing bowl
  • baking sheet
  • Pastry Cutter
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the cream, half the lavender, half the rosemary, and the egg.
  5. Gently fold the wet mixture into the dry ingredients until just combined.
  6. Turn the dough out onto a floured surface and pat into a rectangle about ½ inch thick, then cut into triangles.
  7. Place the scones on the prepared baking sheet and bake for 15-18 minutes until golden brown.
  8. Cool the scones on a rack for about 10 minutes.
  9. For the glaze, mix the powdered sugar, remaining lavender, lemon zest, and lemon juice until smooth.
  10. Dip the scone tops in the glaze and let set for 30 minutes before serving.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These scones are best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days.

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