Last weekend, Jim and I went to Long Row Lavender in Wright City, MO. It’s a cute little farm halfway between St. Louis and Columbia where you can pick your own lavender, take a stroll around the farm, and even get breakfast or lunch.
We had a great time picking lavender. We got there early and it was already crowded, but the rows are well spaced out and there’s plenty of lavender for everywhere. Also, we lucked out because the day before it was humid and more than 100 degrees F, but the morning we went, it was breezy and not so much like an oven.
My favorite things to do with lavender are put it in baked goods and lemonade. I started the weekend by making a lavender lemonade, and then Monday, I made these lemon lavender scones.
I riffed on a recipe I made a few years ago when I first made lavender scones. It’s funny looking back because the last time I made them was around the same time in 2017, when I bought a bunch of lavender at the Lake St. Louis Farmers’ Market. I made scones for me and Jim to take on our first date, an all-day fishing trip where I pretended like I wasn’t fazed by walking up and down a river for eight hours and ended up face planting on the way back. The face plant part actually felt great, though.
Anyway, I digress. The point is that you should make these scones immediately. They’re almost more like biscuits than scones because they’re so buttery and flaky. They’re also not too sweet, so you can feel really good about sprinkling extra sugar on top before you pop them in the oven to bake.
I ate some for three mornings straight for breakfast with a cup of coffee. I gave some to my old colleagues and got an email from one with the subject line, “OH MY GOSH!!” so that pretty much says it all.
Here’s a song to get you started on your lemon lavender scone journey.
Lemon Lavender Scones
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1¼ cups heavy cream, plus more for brushing
2 Tbsp honey
2 Tbsp lavender buds, plus more for topping
zest of one lemon
turbinado sugar (for sprinkling)
Preheat the oven to 375 degrees F. Whisk the baking powder, baking soda, salt. and flour together in the bowl of a stand mixer. Add in the butter and mix until it’s coated. Then, use your fingers or a pastry cutter to break the butter up until it’s in pea-sized pieces.
Make a well in the center of the butter and flour mixture and add the egg, cream, lemon zest, honey, and lavender. Mix slowly with a paddle attachment until a shaggy dough forms. Do not overmix. Remove the dough from the mixing bowl and knead it a few times of a floured surface until it comes together.
Pat the dough into a 1-inch thick round and then cut it into 8 equal triangles. Brush each scone with cream or milk, sprinkle generously with sugar, and sprinkle more lavender buds on top. Place the scones on a parchment paper-lined baking sheet and place in the oven. Bake for about 25-30 minutes or until golden brown. Store in an airtight container at room temperature. Enjoy!