Lemon and Lavender Scones recipe
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Ingredients
- 1 teaspoon baking soda ½ cup lemon yogurt 2 cups all-purpose flour, plus more for kneading ⅓ cup white sugar 1 tablespoon baking powder ½ cup cold butter, cut into cubes 2 tablespoons butter, melted 1 egg, beaten 1 ½ teaspoons lavender flowers 1 teaspoon lemon zest 1 tablespoon butter, melted, or as needed 1 teaspoon white sugar, or as needed
Nutrition Info
- 206.6 caloriescarbohydrate: 23.5 gcholesterol: 43.9 mgfat: 11.3 gfiber: 0.6 gprotein: 3.3 gsaturatedFat: 6.9 gservingSize: -sodium: 314.2 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Lemon and Lavender Scones
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Stir baking soda and yogurt together in a bowl.
Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter, sprinkle with 1 teaspoon white sugar.
Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.