Lemon Lavender Blueberry Scones
Apr 1
This is one of our family’s favorite recipes. Use Meyer lemons if you can get them. I’m loving my LMNT Salted Caramel Chocolate Salt Hot Electrolyte Drink to drink with my scones.
I’ve been making these scones for over ten years. They’re an adaptation from two or three recipes that my sister and I combined and tweaked over the years. I love using Meyer lemons when they’re available. I get my dried blueberries from Costco (of course…), and you can order culinary lavender from one of my favorite spice sources, The Spice House in Chicago, here.
Message me if you decide to make these — I’d love to know how you liked them. Don’t you hate paging through nine paragraphs of filler text about mostly nothing before you get to the recipe on a blog? Me too, so here it is!
Lemon Lavender Blueberry Scones
Scones:
3 cups (750 ml) all purpose flour
1/4 cup (60 ml) sugar
1 Tablespoon (15 ml) baking powder
1 teaspoon (5 ml) dried culinary lavender, finely chopped (or 2 tsp. fresh)
1/2 teaspoon (2 ml) salt
3/4 cup (180 ml) unsalted butter, cut into small cubes and chilled
3/4 cup + 1 teaspoon (195 ml) milk — you can use a non-dairy milk, it works fine!
1/4 cup (60 ml) honey
2 teaspoons (10 ml) vanilla extract
1/2 cup (125 ml) dried blueberries, I buy mine from Costco
Lemon Lavender Glaze:
1 cup (237 ml) powdered sugar
Zest of one organic Meyer lemon (or regular organic lemon) — I use organic lemons when I’m eating the peel because of pesticide residue
1 teaspoon finely ground culinary lavender — I use a spice grinder or mortar and pestle for this. If you don’t have either one, just finely chop!
6 Tablespoons (30 ml) half and half or non-dairy milk/cream
Juice from one Meyer lemon
Preparation:
Add all glaze ingredients to a small bowl, stir well to combine and set aside.
Preheat oven to 375 degrees (190 C).
Place all dry ingredients in a mixing bowl. Cut butter into dry ingredients with a pastry blender or two knives until it resembles coarse meal (large crumbs). Stir together 3/4 cup milk, honey, and vanilla, and add to dough. Mix just until dough comes together and fold in dried blueberries.
Turn dough out onto a lightly floured surface. Pull it together without working it too much, that will make the dough tough. Now form the dough into a long rectangle 3/4 - 1 inch thick.
At this point, wrap the dough in plastic and chill for 30 minutes in the refrigerator. Once the dough is chilled, remove plastic wrap and cut into triangles starting at one end of rectangle. I use a bench scraper like this one to cut them. Place on a parchment paper lined or greased baking sheet. Brush with remaining 1 Tablespoon of milk using a pastry brush. If you like, you can sprinkle some Demerara sugar on each scone (they are the light brown large sugar crystals that you’ll find in the baking section). Bake for 15 to 18 minutes, until tops are nicely browned.
Let cool for ten to fifteen minutes on pan. Drizzle with lemon glaze and serve.
Makes 12 scones.