Lemon and Lavender Scones

These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you’re lucky enough to be able to get it, clotted cream.

Original recipe makes 12 scones

Ingredients

1 teaspoon baking soda
1/2 cup lemon yogurt
2 cups all-purpose flour, plus more for kneading
1/3 cup white sugar
1 tablespoon baking powder
1/2 cup cold butter, cut into cubes
2 tablespoons butter, melted
1 egg, beaten
1 1/2 teaspoons lavender flowers
1 teaspoon lemon zest
1 tablespoon butter, melted, or as needed
1 teaspoon white sugar, or as needed

PREP

20 mins
COOK

10 mins
READY IN

30 mins

Directions

Preheat oven to 425 degrees F (220 degrees C).
Stir baking soda and yogurt together in a bowl.
Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.