Homemade lavender and lemon scones with raspberry jam on your table in about 30 minutes, still warm from your oven. Oh yes!
This scone recipe is a gem. My husband is from Ireland, where, for a Texan, regardless of the time of year, it is always somewhere between chilly and downright cold. But the tea is hot and strong and the pastries grand. I don’t think I will ever make a loaf of soda bread as well as my mother-in-law, Mae. So, I’ve concentrated on making a great scone. There is one shop in Collooney in County Sligo that has the best scones I’ve ever had. I’ve been trying for years to get the crumbly lightness, rise and flavor of those scones when I make mine. With this recipe I think I’m almost there – even the dough is so good it is hard not to sample a bite or three as you’re rolling it out.
Today I timed myself to make sure I could actually make and serve lavender and lemon scones with freshly made raspberry jam in around 30 minutes. And I did. So, on your marks, get set, cook!
Lavender & Lemon Scones with Raspberry Jam
Turn your oven on at 350F degrees.
Quick, simple & delicious
1c fresh raspberries
1c white granulated sugar
1t lemon zest (optional)
A wide shallow ovenproof pan that will hold the amount of raspberries you use.
Mix equal parts fresh raspberries (1 cup) and white granulated sugar (1 cup) and the lemon zest in a wide shallow dish. Put the berry mix in the 350F oven for about 20 minutes. You want the mix very hot but not boiling. I set a timer so I don’t forget to check the jam after 10 minutes just to make sure it isn’t boiling. After 20 min, pour into a bowl and stir to make sure the sugar has melted. Note: This jam is runny – somewhat like a syrup.
Lavender & Lemon Scones
While you are cooking the raspberries, start on the scones. As the jam comes out of the oven, your scones will be ready to go in. This recipe makes 12 small scones.
2c white, all purpose flour
1T baking powder
¼ c granulated white sugar
2T lemon zest, approx. 2 medium-sized lemons
pinch of salt
4T cold butter, cut into ½ inch pieces
1 ½ tsp dried lavender or 2 tsp of fresh lavender
3/4c milk, cold
1 egg beaten with 1 tsp warm water to brush the top of the scones
Heat oven to 425 F
1 medium to large bowl, 1 fine sieve, a 1c measuring cup, 1T measuring spoon, 1/4c measuring cup, 1 t measuring spoon, 1 liquid measuring cup, small bowl to mix the glaze, pastry creamer or two knives to mix the butter into the flour, a 2” cookie cutter, a rolling pin (optional), and a cookie sheet lined with parchment paper.
Sift the flour, baking powder, sugar and salt into the large bowl. Add the lemon zest and gently stir the lavender in. Add the butter pieces and use the pastry creamer or knives to cut the butter into the flour. You can also use the tips of your fingers and mash the flour into the butter. If you use your fingers, work quickly because you don’t want the heat from your hands to melt the butter. If you have a food processor, you can use it for this step but be careful to only pulse the motor 3 to 4 times. The flour/butter mix should resemble coarse meal when done.
Make a well in the center of the flour/butter mixture and pour in the milk all at once. Lightly hand-mix the flour and milk by stiffening five fingers in the mixture, then turning the bowl and moving your fingers in a spiral from the center of the bowl out. In a few seconds you should have the dough loosely gathered into a ball. Again, if you are using a food processor, only pulse it 3 to 4 times. Turn the dough out onto a lightly floured work area. Scrape the dough off your fingers and gather the dough into a ball.
The whole purpose of working with the dough as little as possible is to keep the scones light and crumbly.
Pat or roll the dough out to a 1” thickness. Cut the dough into 2” rounds with your cookie cutter. Don’t forget to dip the cookie cutter in flour so the dough doesn’t stick to it. Be careful to go straight down and up with the cutter without twisting. This will help your scones to rise.
Place the cut-out scones on the cookie sheet. Beat the egg with 2 tsp of warm water or milk. Brush the tops of the scones with the egg glaze. Bake in the hot oven for 10 to 12 minutes or until golden brown on top. Cool on a wire rack.
Whew! That’s all there is to it.
Sometimes I like to dip the top of the glazed scones in granulated sugar just before baking. It adds a lovely crunch.
Additional ideas for flavorings:
- ½ heaping cup of blueberries, ½ teaspoon almond essence, 2T lemon or lime zest
- 2T finely grated orange rind. I’ll also add 1T – 2T citrus peel
- 4T raisins
- 3T dried cherries
- 1 ½ t cinnamon added to the flour before you mix in the butter. Mix ½ t of cinnamon into ¼ c of sugar to glaze the top.
- 3T finely chopped crystallized ginger.
Today I used the same recipe and substituted ½ heaping cup of blueberries for the lavender, lime for the lemon and buttermilk for the milk. When you do this, treat the blueberries gently. If they get smashed, your scones will have a grayish tint.