Scones: Blueberry - Lavender - Lemon Zest

Irma | mycreativekneads
by Irma | mycreativekneads
8 Scones
45 min

I’m not letting go of summer fruits just yet and refuse to believe that winter is fast approaching us. So, I will continue using my summer fruits and be oblivious to reality. I know some people who don’t care much for scones because they say they’re too dry. That may be true of store bought scones but homemade scones are a completely different ball game. This recipe has a moist crumb, the crust has a little crispness to it and the flavor is incredible. When I make these, the aroma in the house is wonderful.

You can use this basic recipe and add any add-ins you prefer. I have the biggest crush on lavender, I add it to a lot of my baked goods. One of our favorite scone combinations is blueberry, lavender and lemon zest. I think the lemon zest and lavender are the perfect pairings with the blueberries. I prefer using fresh blueberries because frozen blueberries have so much water, I find that the dough becomes too wet. However, if you only have frozen berries, you can still use them but don’t add them to the dough. When using frozen, I find it’s best to shape the dough, slice into wedges and then get your frozen berries and gently press them into the cut scones.

I will tell you, the lavender and the lemon zest are the superstars of this scone 🙌🏻 Make sure you purchase culinary lavender, it is sweeter and sold for use in cooking and baking. I always purchase USDA organic.

If you want extra fluffy scones, a couple of great tricks are to work fast so you don’t soften or warm the butter and to freeze your shaped scones for approximately 30 min. If you’re in a hurry, you can bake them immediately but I find that freezing helps keep the shape of the scones during baking and it ensures the unmelted butter chunks are cold before they are placed into the oven. This helps create soft buttery scones.

Depending on the size of the scones you decide to make, this recipe can yield 8 to 12 scones. Alright, let’s get started!

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Cutting in the butter
Pea-size butter after cutting
The buttermilk
Combining wet ingredients with dried
The lemon zest & lavender
The blueberries
The disk formed dough and shaping the scones
Scones: Blueberry - Lavender - Lemon Zest
Recipe details
  • 8  Scones
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • 1 teaspoon Himalayan sea salt
  • Zest from 1 lemon
  • 1/2 cup frozen butter cut into small cubes
  • 3/4 cups buttermilk
  • 1 cup blueberries
  • 1 Tablespoon finally ground dried lavender
Preheat oven to 400ºF and line a baking sheet with parchment paper or silpat mat
In a bowl, whisk the flour, baking powder, baking soda, sugar, salt, and stir to combine. Cut the frozen butter into 1/2-inch or less cubes and scatter them over the dry ingredients. Using a pastry blender cut the butter into the dry ingredients until the butter is dispersed throughout the flour into pea-sized lumps.
Add the buttermilk to the flour mixture until the dough holds together. You can use a wooden spoon or mix with your hands. Add the lemon zest & lavender. If the mixture seems too dry, add about 1 tablespoon more buttermilk.
Add the blueberries and mix in or fold in gently.
Turn your dough onto a floured dusted work surface. Using your hands, pat into a circular disk about 1 1/2 inches thick. Cut into 8 to 12 wedges, using a floured pizza cutter or knife.
Transfer the triangular wedges to your baking sheet. Brush with buttermilk and sprinkle with course raw sugar. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and allow them to cool or eat immediately.
  • Add additional lemon zest once the scones come out of the oven. The warmth of the scones and the fresh lemon zest are incredibly tasty.
  • If you can wait, add the lavender to the flour the night before you make the scones so the flavor infuses into the flour.
  • If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or white vinegar to each 1 cup of milk, stir and let sit for 5 min or less.
  • If you find that your butter is getting soft, stick the dough into the refrigerator for about 20 minutes before shaping and slicing.