Scones are really like a sweet biscuit. And these are flaky, with a little crunch on the outside but still soft inside, buttery and flaky with a slight tang from the lemon zest and a hint of lavender. These are great as a sweet breakfast treat, brunch, tea time… ok anytime. Are you ready for a little tea or coffee and a scone?
In a large bowl, combine flour, baking powder, baking soda and salt and lavender and give it a whisk.
In a small bowl combine the sugar and lemon zest and press the zest into the sugar to release and infuse the lemon flavor into the sugar
In a measuring cup add the milk and lemon juice. Wait for about 5 minutes until the milk slightly thickens, like buttermilk. Then add in the egg and slightly beat until combined. Add in vanilla and stir.
In the bowl with the flour add in the sugar lemon mixture and stir. Slice or grate the butter and add it, using a pastry cutter, cut in the butter to resemble rough sand. Create a small ‘well’ and Add in the milk mixture and stir until just combined. Be sure not to over mix. If the dough is too sticky add in a little more flour as needed to come together. It should be a little sticky but not wet
Place the dough on a lightly flour surface and gently bring the dough together until it comes together in a round disc shape. Cut the dough into 8-12 triangle shapes (wedges, like a pie). Or if you prefer, form the dough into a rectangle shape. Cut the dough into six shapes and then cut each shape on an angle into a triangle shape.
Place the scones on a parchment lined baking sheet being sure to have some space between them. Brush the scones with a little milk. Bake the scones for about 20-25 minutes or until lightly golden brown.
While the scones are baking, make the glaze. In a small bowl add in the powdered sugar, lemon juice and zest and stir until combined. When the scones cool, drizzle the scones with the glaze. If desired, sprinkle with a little of the lavender.
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