Time 30m Yield 12 Number Of Ingredients 12 Steps:
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.
Time 20m Yield 12 scones, 12 serving(s) Number Of Ingredients 9 Steps:
First things first, make sure you are using matured lavender sugar if using homemade! Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl. Add the butter and lemon curd, mix until crumbly. With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough. Put some flour on your hands and knead the dough. Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour. Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart. You can also roll the dough out if you like to use specialty biscuit/cookie cutters. Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.). Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.
Time 1h30m Yield Makes 8 Scones Number Of Ingredients 10 Steps:
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined. Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined. Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely. In a medium bowl, whisk confectioners’ sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.
Time 35m Yield 15 scones Number Of Ingredients 9 Steps:
Preheat oven to 375°F. Zest lemon, set aside. Reserve lemon flesh for juice. Blend together flour, baking powder, baking soda, salt, lemon zest and lavender. Cut in butter until the texture resembles a coarse meal. Squeeze lemon into the soymilk and add to the scone mixture. Pour in maple syrup and combine until dough just comes together. Gently fold in blueberries. Batter will be moist. Spoon scone batter on a parchment-lined baking sheet. Sprinkle the tops lightly with some sugar, if desired. Bake for about 20 minutes or until lightly golden on top.
Yield Makes 16 servings Number Of Ingredients 13 Steps:
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool. Serve warm or at room temperature with lemon curd.
Yield 8 servings Number Of Ingredients 11 Steps:
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Zest the lemon into a small bowl and set aside. Juice the lemon and set aside 1 teaspoon for the glaze. Combine the rest with ½ cup (120 ml) of almond milk and set aside for 5-10 minutes while you make the rest of the dough. (The almond milk will curdle, that’s okay! This creates a dairy-free substitute for buttermilk.) In a large bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and lavender. Whisk well. Add the coconut oil and cut it into the flour mixture with a pastry cutter, a fork, or your fingers until the flour mixture is crumbly and there are no large chunks left. Add the lemon zest, curdled almond milk, and egg. Fold the ingredients until the dough forms. Transfer the dough to a lightly floured surface. Sprinkle with just enough flour to keep the dough from sticking as you form it into a disc about 1½-2 inches (4-5 cm) thick. Cut the dough into 8 triangular scones. Transfer the scones to the prepared baking sheet, spacing evenly. Bake for 20-25 minutes, or until golden brown. Let cool. Make the glaze: In a small bowl, combine powdered sugar, remaining 1-2 teaspoons of almond milk, and the reserved teaspoon of lemon juice. Whisk until smooth. Drizzle the glaze over the cooled scones and let it harden, 5-10 minutes. Serve with hot tea. Enjoy!
