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Lavender Almond Scones Recipe

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4.2 from 5 reviews

These Lavender Almond Scones are delicate, flaky pastries infused with the floral notes of dried lavender and the bright zest of lemon. Enhanced with almond meal and topped with sliced almonds, they offer a fragrant and slightly nutty flavor perfect for breakfast or afternoon tea. Easy to prepare using a food processor, these scones bake to golden perfection in just 20 minutes.

Ingredients

Flavored Sugar

  • ¾ cup granulated sugar
  • 2 tablespoons dried lavender flowers
  • 1 tablespoon lemon zest

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ cup almond meal
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt

Fat and Dairy

  • 4 tablespoons (½ stick) cold butter, cut into cubes
  • ½ cup + 2 tablespoons heavy cream, divided

Topping

  • ¼ cup sliced almonds

Instructions

  1. Preheat Oven: Set your oven to 400°F (204°C) to ensure it is hot and ready for baking the scones.
  2. Prepare Lavender-Lemon Sugar: In a food processor, combine sugar, dried lavender flowers, and lemon zest. Pulse for 15 seconds to infuse the sugar with the floral and citrus aroma.
  3. Reserve Sugar: Remove 3 tablespoons of the lavender-lemon sugar and set aside to use as a topping later. Leave the remaining sugar in the food processor bowl.
  4. Add Dry Ingredients and Butter: To the sugar in the processor, add the all-purpose flour, almond meal, baking powder, cold cubed butter, and kosher salt.
  5. Pulse to Cut Butter: Pulse the mixture for about 30 seconds until the butter is broken into very small chunks that resemble coarse crumbs.
  6. Form Dough: Pour in ½ cup of heavy cream and pulse for about 30 seconds until a crumbly dough forms. Avoid over-processing to keep the scones tender.
  7. Shape Dough: Turn the dough out onto a floured surface and gently pat into a ½ inch thick circle.
  8. Cut Scones: Flour a 2-inch round cookie cutter and cut out scones from the dough. Re-roll the scraps once more to cut additional scones.
  9. Prepare for Baking: Place the cut scones on a lined baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream.
  10. Add Toppings: Sprinkle sliced almonds over each scone and finish by sprinkling with the reserved lavender-lemon sugar for an aromatic, crunchy finish.
  11. Bake: Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and flaky.
  12. Serve Warm: Remove from the oven and serve the scones warm, ideally with butter, jam, or cream.

Notes

  • Using cold butter is key to achieving flaky scones with tender layers.
  • Dried lavender flowers add a delicate floral note—use culinary grade for best flavor and safety.
  • If you don't have a food processor, you can pulse the ingredients by hand using a pastry cutter or fork.
  • Re-rolling the dough too many times can make the scones tough; limit to one re-roll for best texture.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://glowcooks.com/lavender-almond-scones-recipe/