Indulge in the delightful harmony of lavender and lemon with our Farmhouse Eggs® infused Lavender Lemon Scones, promising a delicate balance of floral and citrus notes in every bite.
Total Time
35min
0.0
0 Ratings
Author: Farmhouse Eggs
Servings:
16
Ingredients
•
3
Farmhouse Eggs® Large Brown Eggs
•
2
cups
All-Purpose Flour
•
1/4
cup
Granulated Sugar
•
1
Tbsp
Baking Powder
•
1/4
tsp
Kosher Salt
•
2
Tbsp
Culinary Lavender
•
2
Large
Lemons
, zested, juiced
•
1/2
cup
Heavy Cream
•
1/2
cup
Unsalted Butter
, cubed, frozen
•
1
cup
Powdered Confectioners Sugar
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
2.
Place the All-Purpose Flour (2 cups), Granulated Sugar (1/4 cup), Baking Powder (1 Tbsp), Kosher Salt (1/4 tsp), Culinary Lavender (2 Tbsp), and Lemon Zest (2) in a food processor and pulse a few times to combine.
3.
In a small bowl whisk 2 tablespoons of the Lemon Juice, the Heavy Cream (1/2 cup), and 2 of the Farmhouse Eggs® Large Brown Eggs (2). Set aside.
4.
Add the Unsalted Butter (1/2 cup) to the processor and pulse just till the mixture resembles coarse crumbs. Add the cream mixture and pulse just till the dough gathers in a ball on the side of the bowl.
5.
Transfer the dough to a lightly floured surface and gently pat into a 6-inch square. Cut into 16 pieces and transfer to your prepared baking sheet. Beat the remaining Farmhouse Eggs® Large Brown Egg (1) with 1 tablespoon of water and brush the tops of the scones. Sprinkle with granulated sugar and bake till golden brown, 10 – 15 minutes. Transfer to a wire rack to cool completely.
6.
Place the cooled scones, still on the wire rack, on a piece of wax or parchment paper. Whisk the Powdered Confectioners Sugar (1 cup) with the remaining 3 tablespoons of Lemon Juice and drizzle over the cooled scones. Garnish with lemon zest if desired and let set before serving.
Nutrition Per Serving
CALORIES
189
FAT
9.2 g
PROTEIN
3.0 g
CARBS
23.2 g
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