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.
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.