Lavender Vanilla Scones with Lemon Glaze
There’s something so delicious about a morning pastry with coffee. The sweet, flaky crust of the pastry mixed with the rich aroma of coffee is the perfect morning combination. That’s why we had to share the recipe for these Lavender Vanilla Scones on the blog this month!
These scones are delicious on the go with your morning cup of coffee or great for a weekend brunch. Wherever your mornings lead you, these scones are a win!
For the scones
· 3 cups all-purpose flour, plus more to dust the surface
· 1/2 cup sugar
· 1 tablespoon baking powder
· 1 whole vanilla bean, split in half
· 2 teaspoons dried lavender buds, ground
· 1 teaspoon kosher salt
· 1/2 teaspoon baking soda
· 2 sticks unsalted butter, chilled + cubed
· 1 cup heavy cream + ¼ cup more for brushing
For the glaze
· Zest from 1 lemon
· 1 cup powdered sugar
· 2 tbsp. milk
For the scones
1. Preheat oven to 425 F, arranging racks in the middle of the oven.
2. In a bowl, scrape out the seeds from the halved vanilla bean pod and whisk in 1 cup of heavy cream, allowing the flavors to infuse. Set aside.
3. In a separate bowl, sift together flour, sugar, salt, and baking powder. Next, add in the chilled and cubed butter and cut the butter into the flour using a pastry cutter or your hands until crumbly.
4. Gently whisk the vanilla bean + heavy cream into the dry ingredients, until it begins to just combine. Once cream is fully poured and mixed into dry ingredients and turned into a dough, dump out on floured surface / counter.
5. Knead the dough until it is formed into a ball (about 4-5 times). Press the dough out into a rectangle. About 12x6 inches. Cut the dough into triangles by cutting the dough in half, then into 6 squares, and then each square into triangles. Brush each triangle with heavy cream.
6. Bake for 14 minutes or until scones appear to be golden. Let cool. Once cool, use a spoon to drizzle glaze over the top of each.
For the Glaze
1. Combine 1 cup powdered sugar, 2 tbsp of milk, and zest for 1 lemon in a bowl. Combine until the mixture reaches a nice “glaze” consistency. Drizzle over each baked scone.