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lavender lemon mini-scones

We find inspiration in unexpected places sometimes don’t we?

My husband and I went out to celebrate a week ago. I don’t drink many “cocktails,” but when I read the description of this drink I had to taste

Lemon Drop Martini

with a Lavender-Sugared Rim

It was a wee thing. It was a pretty thing. And I liked it. A lot.

I held it to one, but one good turn deserves another, and this is mine:

Lavender Lemon Mini-Scones

 ~ not exactly a celebration, but a lovely lil bite for a slow morning ~

(Truth is – but I don’t want to advertise it – they’re also good wrapped in a napkin, dropped in your pocket, hot mug in one hand, keys in the other, cell phone already ringing as you speed out the door. Scones for a slow morning sounds so civilized and sane though. Let’s go with that.)

Lavender Lemon Mini-Scones

  • 2 cups unbleached, all-purpose flour
  • 3 Tablespoons sugar
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 5 Tablespoons cold unsalted butter, cut into ¼-inch pieces
  • grated zest of one lemon (about 1½ teaspoons)
  • 1 Tablespoon lavender buds (you can find on-line – or in the bulk tea/spice section of better-stocked markets. Or maybe you grow you own.)
  • 1 cup cream + 2 Tablespoons (divided)
  • ¼ teaspoon lemon extract

topping: lavender-sugar (optional) or plain sugar or simple lemon glaze

(see NOTE at bottom of post on making your own lavender sugar or the glaze)

Measure 1 cup cream into a small saucepan.

Sprinkle 1 Tablespoon lavender buds onto the cream, and bring to just boiling.

Remove from heat. Cool slightly. Then refrigerate for 2 hours. Using a fine mesh strainer, pour the lavender cream over the strainer into a small bowl.

(Using a food processor gives the surest results.) Measure 2 cups flour, the sugar, salt and baking powder into the bowl of the food processor. Pulse 3 times for 1 second each. Put the butter in the processor bowl and lay out fairly evenly around the blade. Add the lemon zest. Pulse 12 times, 1 second each. Consistency will be coarsely crumbly, some pieces of butter the size of peas.

Empty the contents of the food processor into a bowl. Add the lemon extract to the lavender cream and then add the liquid all at once to the flour/butter mixture. Mix just to barely combine, then turn out on a lightly floured surface. Knead a couple times (which really only means use your hands to draw the dough into a ball just so that it holds together.) To make uniformly-sized scones, this is the way that I find works best: Using an 8-inch square cake pan, lightly dusted with flour, press the dough into the bottom of the pan. Turn it out onto your work surface.

Using a sharp knife, score the dough as follows: in half length-wise, then in half cross-wise. Then in each of the four squares, score with an X. Dipping your knife into flour with each cut, cut along the scored marks. (Cutting straight down rather than sawing back and forth allows for more rise in biscuits and scones.)

Place 2 tablespoons of cream in a jar or small container. Using a small pastry brush, brush each scone with cream. Insert each into the mini-scone pan, or place on a baking sheet, about ¼ to ½-inch apart. (The farther apart they are spaced, the crispier they will be.) Dust the bunch of them with sugar or lavender sugar.

Bake at 350°F for about 25 minutes, or until golden brown. Overturn scone pan onto a cooling rack and allow scones to cool.

Because these have no eggs in them, they won’t last but the day – to store longer, put in the freezer in a sealed bag.

I’ve also tried a batch with a simple lemon glaze, as they’re pictured here. (The juice of the lemon that I used the zest from and as much confectioner’s sugar as was needed for proper consistency. Put through a fine mesh strainer to remove any lumps. Drizzle glaze onto completely cooled scones. We like them both ways. 

To make lavender sugar –

  • 1 tablespoon lavender buds 
  • 2 cups sugar

Into a spice grinder or blender, drop 1 tablespoon lavender buds along with 1 tablespoon sugar. Blend until pieces of lavender have broken down to teeny bits. Then combine with the remaining sugar and put into glass jars, lidded and store in the cupboard. Best to wait 2 to 3 days before using, if you can. I couldn’t quite.

15 Comments Post a comment
  1. It sounds perfect. I must try cooking with lavender soon!

    November 22, 2011
  2. Oh, I just love these action shots! These sound delicious! A question — are there only certain types of lavender that are cooking-grade?

    November 22, 2011
    • Good question Ashley! Not surprisingly the best lavender for culinary purposes is Provence lavender (L. Intermedia “Provence”.) it has a lower camphor and resin content making it more suitable for delicate desserts and most cooking purposes. A lavender with a more robust aroma and higher resin content is sometimes used for smoking foods on the grill. (L. Intermedia “Grosso” for example.) probably the most reliable way of getting culinary lavender is to buy on line but I imagine many of the “higher-end” markets would carry it. Dean and Deluca is one good brand you’ll find in some markets. You could also order from them on line. Cost $4.50 for one of their tins. A little goes quite a long way. Or with good drainage and SUN we can grow our own! And bees and butterflies love it too. : )

      November 22, 2011
  3. Annie #

    Do you love the your stainless AllClad pots & pans? I’ve worn out all of my Teflon& am ready to invest in a new set. What would u suggest to start with?

    November 22, 2011
    • Hi Annie. Are you ready for the list? Here goes – yes, I like my All-Clad pots and pans. Very much! Durable, high-performers. I have several Le Creuset pieces too which I wouldn’t want to do without either, especially great for slow-cooking. I have a cast-iron skillet I like to use for searing at high temperatures. And I have one non-stick piece – a skillet made by Beka – which I love. In the case of all of these with the possible exception of the non-stick, you should never need to replace them. Acquired over time and lasting a lifetime or two, it’s a good investment. (If you’re looking for my recommendations on what exact pieces to start with, let me know. If you watch the sales, and you should find several this time of year, you can get a set of All-Clad for a “decent” price. You’ll NEVER be sorry you bought them!)

      November 22, 2011
      • Thanks for the advice on pots & pans and loved your advice on another post about an Eclectic mix & match of red & white and/or red & cream dishes. I love mixing and matching too. Right now I mostly just buy white dishes or the melamine ones because they all get dropped or broken and white mixes with it all. In this small town we just moved to (Ronan, MT) they still have old fashioned antique stores (quilt stores too) and even a Pharmacy gift shop that is just a Pharmacy not combined with groceries. I wish I had more time to browse but hopefully when my kids are all in school…or college…I’ll have some more “free” moments. I just love your “eye candy” photos and dishes. I’m gonna make the scones & chai in the next week or so for some distant cousins/family that live down the road from us. Merry Christmas! Hope you had a wonderful Thanksgiving! I bet your set up for the Thanksgiving Table was amazing!!! -Annie

        November 29, 2011
  4. You’re inspiring me to do a lavendar sugar rim on my next lemon drop! These look wonderful too! And to the commenter above, All Clad rules!

    November 22, 2011
    • Aw funny! Inspiration come full circle!

      November 22, 2011
  5. A LEMON recipe, hooray! 😀 And such a great job on the action shot of the cream!

    November 22, 2011
    • Let’s hear it for the lemons, huh, Jacqueline? : )

      November 22, 2011
  6. I love that scone pan! These look delicious! You’re making me want to break out the lavender again.

    November 22, 2011
  7. how many scones does this recipe make?

    November 30, 2011
    • Lemon Lavender Scone recipe makes 16 mini-scones.

      November 30, 2011
  8. Love! Lavender is one of my very favorite herbs. Beautiful post.

    December 2, 2011

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