Miniature Lavender Scones with a bright Lemon Curd
HELLO FRIENDS!
WOW! It has been a LONG minute since I have posted a new recipe. These scones are certainly a great one for a celebratory comeback. 🙂
This is my NUMBER ONE go to menu item when I am hosting a ladies brunch or afternoon tea. I find myself making these every time spring comes flaunting herself in March. So why not take you along and give you a recipe to try for yourself. 😉
The hints of floral in the lavender in a warm and flaky scone with a bright lemon curd spooned on top for every bite is HEAVENLY. The lemon curd is so beyond good, I could just eat it by spoonfuls but I must act somewhat put together and will settle for a good dollop on my miniature scone. 😉
I talk about a little scone drama and reasons for specific ingredients in scones over in another scone post if you feel like reading..
NOW.. LET’S GET BAKING!!
Mini Lavender Scones with Lemon Curd
Equipment
- food processor
Ingredients
Lavender Scones:
- 2 ½ cups of All Purpose Flour
- heaping ⅓ cup of granulated sugar
- 1 Tbsp. of baking powder
- 1 ½ Tbsp. of dried lavender buds
- ¾ tsp. of salt
- ½ cup of unsalted butter, COLD
- 1 egg
- ¼ cup of plain greek yogurt
- scant 1¼ cup of heavy cream
- splash of vanilla
Lemon Curd:
- 3 lemons, zested and juiced
- 1 ½ cups of granulated sugar
- ¼ cup butter, room temperature
- 4 large eggs
- 1/2 cup of lemon juice
- pinch of salt
Instructions
Lavender Scone Instructions:
- Combine all the dry ingredients together in a medium sized bowl.Grate the COLD butter into the dry ingredients and combine quickly and carefully with a wooden spoon or your hands. Set Aside.
- In a good sized measuring cup, combine plain yogurt and 1 egg together well. Next add the heavy cream and mix in.
- Add the yogurt mixture to the scone mix and gently start folding together with a wooden spoon, finishing out with your hands.
- Preheat the oven to 425° and lightly flour the surface of your area. You can use a rolling pin or your hands (my preference) when shaping the scones. In this case I wanted small/mini round scones, so i shaped into a rectangle used a biscuit cutter to cut them out. (but you could also cut into squares) You may also shape into a circle and cut into 8-16 triangles.
- Place scones on 1-2 parchement lined or sprayed baking sheet. Spacing them apart well.
- Refriegerate the scones for 10-15 minutes. This tells the butter to chill out for a bit and make those scones fluffy and tall, instead of spreading.
- Pop the scones in the oven and bake for 10-12 minutes until lightly golden.(if you are baking scones and they are thicker, you will need 5-8 more minutes of time)
Lemon Curd Instructions:
- Zest lemons and combine with sugar in a food processor or blender. Pulse 2-3 times, then add the softened butter and cream together. (Set lemons aside for juice)
- Add eggs, salt, and lemons that have been juiced and blend well.
- Pour the mixture in a saucepan and cook on medium heat until it comes to a boil and starts to thicken. (stir very often)
- After it has thickened, remove from the heat and cool down in a separate bowl.
- Refrigerate until use.
