Blueberry Lavender Scones -

Blueberry Lavender Scones

Floral notes of lavender mingle with sweet blueberries in this perfect morning scone.

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Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, floral, lavender

Prep Time: 40

Cook Time: 20

Resting Time: 20

Servings:

Calories: 186kcal

Author: Candace Bourzac

Ingredients

2 1/4 cup all-purpose flour
8 tablespoons unsalted butter, COLD
1 egg
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 cup Greek yogurt or sour cream
1 tablespoon milk
1 teaspoon lavender extract
1/2 teaspoon vanilla extract
1/2 teaspoon cloves
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup frozen blueberries

Instructions

Line a baking sheet with a silicone mat or parchment paper. Cube the butter and set in the freezer while you prepare the other ingredients.
Sift the dry ingredients together. (2 1/4 cup flour, 1/4 cup sugar, 1/4 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon cloves, and 1 teaspoon cinnamon) Whisk together the wet ingredients. (1 large egg, 1/2 cup yogurt, 1/4 cup milk, 1/2 teaspoon lavender extract, and 1/2 teaspoon vanilla extract) I like to first whisk the egg for one minute.
Using a pastry cutter, or two forks, cut the butter into the dry ingredients until it resembles pea gravel. Add the wet ingredients to the dry ingredients. Fold the 1 cup of blueberries in and mix until the mixture starts coming together. It will be a bit crumbly. This is ok. At this point, I like to form the dough ball with my hands. You may or may not need to add a bit of extra milk at this point as the blueberries will provide some extra moisture. If the mixture seems too wet, add a bit of flour to make it a bit less sticky, but not too much. A little goes a long way.
Once you form the dough ball, split it in half to form two dough balls. Flatten them into 6-inch discs on the baking sheet. Cut the discs into six (mostly) equal pieces. Pull the pieces about 2 inches apart so the sides don't bake up too soft.
Place the scones in the fridge for 20 minutes. Preheat the oven to 400 F. I like to use this time to clean up.
After 20 minutes, bake the scones for 20 minutes, or until the tops are golden brown. Every oven is different, but 20 minutes has always yielded me with perfectly golden scones.
While the scones are baking, make the glaze. In a small bowl, mix together 3/4 cup powdered sugar, 1 tablespoon milk/heavy cream plus 1 teaspoon, and 2 teaspoons of vanilla extract.
Once the scones are done baking, let them rest for 10 minutes before turning them out onto a baking rack to cool completely. You want to be sure the scones are completely cool before adding the glaze or it will just melt off. I just use a spoon to drizzle the glaze onto the scones. I do recommend sneaking one while it's still warm. Yum!

Notes

Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
If using salted butter, omit the salt in the recipe.
You can choose to either cube the butter or use a box shredder and shred it.
To freeze scones, wait till scones are cooled down completely. Then wrap them in plastic wrap, then in foil, and store them in a freezer-safe container for up to 3 months. You can also freeze them before baking. Form the discs, then wrap them in plastic wrap and tinfoil. Store in a freezer-safe container for 3 months. When ready to bake, if baking from frozen, add 1-2 minutes to the baking time. You can also thaw out in the fridge overnight and bake at the regular time.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculate uses a third-party algorithm. Please consult a health professional for any nutritional guidance.

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