Lemon Lavender Scones
Serves 6
15 mins prep
25 mins cook
40 mins total
These tender, delicious scones are made with unique spring flavors. Filled with lemon zest and dried lavender flower, these spring scones will be the perfect addition to your brunch table, or a crowd pleaser for your next garden party. They're beautiful, smell better than a candle, and taste like spring.
Lemon Glaze
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Mix together all of your dry ingredients - flour, salt, baking powder, baking soda.
Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter.
Add the sugar, lemon zest, and dried flower to the bowl and mix.
Add sourdough discard, yogurt, and lemon juice to the bowl and mix together. Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Shape the dough into a round shape, and with your bench scraper cut into 6 equal pieces.
Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar.
Preheat your oven to 425 degrees. OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD.
Bake at 425 for 20-25 minutes.
While the scones are still warm, drizzle with the lemon glaze and sprinkle extra lavender flower for garnish.
Lemon Glaze
Whisk together powdered sugar, milk, and lemon zest until smooth glaze forms.
Enjoy warm!
