Lemon Lavender Scones

If you follow Michael Lee West's blog, Designsbygollum, or if you've read some of her books, you may know that she's a fan of scones, and, well, all her scone-talk has got me craving them.  Scones are new-ish to me, but I'm glad that I discovered them.  The first time I ever had a scone was when I was in culinary school and made a batch for class.  I made cranberry orange scones, a classic flavor combo, and they turned out fine, but I wasn't in love.  It wasn't until I had a blueberry scone, some years later, that I understood what all the fuss was about.

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