Now, this recipe calls for clotted cream and that's another anomaly to me, but one I'm sure I'll work into our breakfast routine soon enough. I mean, if a girl can love Devonshire cream, what's not to love about clotted cream? ; )
Here's a recipe I found, today, for Lemon Lavender Scones.
Since I didn't make the clotted cream, I added a dollop of lemon curd. I do love lemon curd. If you are looking for a lemon curd recipe, of sorts, you should check out this blog. I'm eyeing this recipe and hopefully I'll get around to making it soon.
For the scones:
- 2 cups unbleached all-purpose flour
- 1/3 cup granulated sugar + 1 tsp
- 1 tsp Kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- Finely grated zest of 2 lemons
- 2 tsp finely chopped dried lavender, divided
- 4 tbsp unsalted butter, chilled
- ½ cup nonfat yogurt (I used low-fat with great result)
- ½ cup buttermilk + 1 tbsp
- ¾ cup powdered sugar, sifted
- 2 tbsp freshly squeezed lemon juice
Make the scones:
Center an oven rack and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat. Place this baking sheet onto another one to protect the bottom of the scones from overbrowning (it’s not totally necessary but I like to do so). Set aside.
Sift the flour, salt, baking powder, and baking soda into a medium bowl. Add the 1/3 cup of the sugar, lemon zest and 1 ½ tsp of the dried lavender. Mix to combine.
Cut the chilled butter into ½-inch pieces and drop into the bowl of dry ingredients. Using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Combine the yogurt and ½ cup of the buttermilk in a glass measuring cup, whisk. Add to the dry ingredient and stir with a fork until the dough comes together.
Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat the dough into a 6-inch circle, approximately 1 inch thick. Transfer the dough onto the prepared baking sheet. Brush the top with the remaining 1 tbsp of the buttermilk, sprinkle the remaining 1 tsp of the sugar over the top.Using a blunt side of a large knife score the circle into 8 wedges without cutting all the way through.
Bake the scones for about 23-25 minutes, until golden brown. Cool the scones on the baking sheet on a rack for 10 minutes.
Meanwhile, in a small bowl, combine the remaining lavender,powdered sugar, and lemon juice. Stir until smooth.
Transfer the scones onto a cutting board and cut into wedges using the scored lines as a guide. Place the scones on the rack set over the baking sheet. Drizzle the icing over slightly warm scones.
Serve with a generous dollop of the clotted cream and fresh berries of your choice.
Recipe courtesy of Vera at Baking Obsession