My house has been smelling all kinds of amazing this morning, all thanks to these Lavender and Lemon Scones.
I don't bake nearly enough, and with spring on our doors, and lemons falling off the tree faster than I can use them, I figured I should get something sweet in the oven asap.
These lemon scones are fresh, citrusy, light and fluffy all at once. There is a subtle hint of lavender behind all that lemony goodness, which really makes the scones just scream spring.
As I was whipping these up, I could envision myself sitting on a picnic blanket in the garden, and eating warm lemon scones, surrounded by flowers. The reality was me fighting little hands away as I tried to shoot a photo, popping one into the highchair, and holding the other one off with my foot. I ended up giving in and eating cold lemon scones straight from the baking tray on the living room floor, alongside a couple of victorious little food monsters. It was a nice thought 🙂
How do you eat your lemon scones? I drizzled mine with some homemade coconut butter, paired with a nice cup of hot tea, and they were delicious! Edit: today I served them up with some Homemade Lemon Curd and they were just perfect 🙂
Lavender and Lemon Scones
- 2 3/4 cups white whole wheat flour
- 1 tbsp baking powder
- 3 tbsp white sugar plus more for sprinkling
- 2 tbsp coconut sugar
- 1/4 tsp salt
- 1/4 cup coconut oil softened
- 1 tsp dried lavender
- 1 1/4 cup milk of choice plus more for brushing, I used coconut
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest plus more for serving
- 1 tsp pure vanilla extract
- coconut butter for serving
- Preheat oven to 425F and line a baking sheet with some parchment paper
- Add the flour, baking powder, sugars and salt to a large bowl and mix to combine. Add in the softened coconut oil and work through with fingertips until the mixture resembles sand
- Add the lavender and combine. Make a well in the middle of the mixture, add in the milk, lemon juice, lemon zest and vanilla and stir to combine
- Pop 1/3 cup scoops of the mixture onto the prepared baking sheet, brush with some milk and sprinkle a little bit of sugar on top
- Pop into the oven and cook for about 14 mins, or until golden on the bottom
- Serve as is, or with a drizzle of coconut butter and some extra lemon zest on top