Recipe by Marilyn
"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."
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all-purpose flour, plus more for kneading
cold butter, cut into cubes
1 1/2 teaspoons
butter, melted, or as needed
white sugar, or as needed
Maybe the most delicious scone I've ever had in my life. I used whole wheat flour in the picture I posted above. Had to add a tiny bit extra moisture but I'm not the most accurate flour measurer. Also extended my cook time a bit to about 18 minutes. They are so fluffy and awesome even though whole wheat. The lemon yogurt with baking soda was a great idea! I also upped the lavender a bit but maybe wouldn't have to. I used about three teaspoons and they're very strong.
This recipe was great! I divided it in half, and realized very near the end but I didn't have a lemon, so I used orange zest but lemon yogurt. I'm enjoying a scone right now, and it is delicious! If you're looking for suggestions, I would bake them a little longer. I would also add a little more lavender!
Was looking for a lavender recipe to use fresh lavender from our CSA. These scones were so easy and delicious! I used lavender leaves instead of flowers because it's what I have. Subbed half whole wheat flour, and did not have lemon yogurt, so used plain yogurt + juice of 1 lemon.
We really enjoyed them. I used half white and whole wheat flour. Would try a little more lavender next time. Will make them again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon and Lavender Scones
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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