Lavender Sourdough Scones with Lemon Glaze

Lavender Sourdough Scones with Lemon Glaze

Course: Breakfast, Snack

Cuisine: American

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: scones

Calories: 258kcal

Author: Emily

These Sourdough Lavender Lemon scones are easy to make and so delicious. With a floral flavor and a bright lemon glaze, these scones are perfect for a party or any day of the week!

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Equipment

Ingredients

1½ cups all-purpose flour
3 tablespoon sugar
2 tablespoon dried culinary lavender buds (extra for topping)
1 tablespoon baking powder
½ teaspoon kosher salt
5 tablespoon unsalted butter, COLD
1 cup sourdough starter
½ cup heavy whipping cream (plus more for brushing on top)
1 tablespoon raw sugar/Demerara sugar (optional)

Lemon Glaze

2 tablespoon lemon juice
½ cup confectioner powdered sugar
1 teaspoon lemon zest (if desired)

Instructions

Preheat the oven to 425°F and prepare your baking sheet with parchment paper or a silicone mat.
In a mixing bowl place the flour, sugar, lavender, baking powder, and salt and stir to combine.
Grate the cold butter and add it to the flour mixture. Use a pastry cutter to create a crumbly mixture, just enough to combine everything but don't overmix or your scones will be dense.
In another mixing bowl, add the sourdough discard and heavy cream and stir together. Add the discard mixture to the flour mixture, and stir just until the dough comes together.
Pour the dough onto a lightly floured surface (not too much flour or your scones will be dry) and knead a few times until everything comes together into a ball. The dough will be just slightly sticky. Gently pat the dough into a circle about 8" in diameter and about 1" thick.
Cut the circle into 8 wedges. Place the scones on your prepared baking sheet. Brush the top of the scones with heavy cream, and sprinkle with coarse sugar and more lavender buds if desired.
Place the scones into the oven and bake for 16-20 minutes until the tops and edges are just starting to brown. Allow the scones to cool on the pan for a few minutes after baking.
While the scones are baking or cooling, make the lemon glaze by combining the lemon juice, powdered sugar, and zest in a small bowl. Whisk together and drizzle on top of the warm scones. You can always add more juice or powdered sugar for your desired sweetness and consistency.

Notes

- For a sweeter glaze, omit the lemon juice and add ½ teaspoon vanilla extract.
- Another sweet option is to add white chocolate chips to the dough. They will become warm and melty in the oven and add an extra surprise to these delicious treats.
- For additional crunch, add some walnuts to the dough before baking.
- If you want more lemon flavor to balance the lavender, add some lemon zest to the dough and cut the lavender down to 1 tbs.
- Make sure the butter is COLD! I know I keep saying this but it's one of the most important things to remember when making scones. This will ensure your scones rise and are slightly flaky or crumbly as scones should be.
- Since everyone's oven is different, keep an eye on the scones as they bake. You want them to be slightly brown around the edges and on top. If you leave them in too long, the bottoms will burn. If the scones move easily on the pan and are no longer doughy, they are done.
- I cut my scones into triangles because it's easy but you can make any shape you want! Make sure you give them enough room on the pan to rise and spread slightly.
- Some people freeze their scones before they bake them to ensure the butter stays cold and the gluten has time to relax. This helps keep the scones from spreading and flattening. I skip this step because I'm impatient and usually make these for breakfast, but you can add this step in if you want.
- You can freeze these ahead of time and then pull them out when you are ready to bake the scones.
- Scones are always best when served right away, however, you can keep them in an airtight container and they will be good for another day or two before they become dry.
- Don't overmix the dough or your scones will be tough and dense.

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