Iced Blueberry Lavender Scones
A whisper of lavender compliments juicy blueberries in a fluffy scone dressed with a drizzle of lemon icing.
Equipment
- Sheet pan and cooling rack
- Parchment paper or silicone baking mat
- Medium mixing bowl
- Bench scraper
- Glass measuring 1-cup
- Fork or tiny whisk
- Pastry brush
Ingredients
- 2¾ cup all purpose flour
- ⅓ cup pure cane sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup unsalted butter frozen
- 2 tsp dried lavender food grade
- 1 cup milk plus more for brushing
- 1 tsp vanilla extract
- 1 cup wild blueberries frozen *see blog for best treatment
- ½ cup powdered sugar sifted
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 450ºF.
- Crush lavender into the sugar with a mortar and pestle, or a bowl and the back of a spoon.
- In a cold bowl, combine flour, baking soda, baking powder, salt, and lavender/sugar mix.
- Grate your frozen butter in and toss to coat the shreds. Then, add in the blueberries to coat them a little in the flour as well.
- Gently mix in the milk and vanilla until just barely combined. Then turn it out onto your work surface.
- Using a bench scrape, fold the mixture until more cohesive. Form a 1-inch thick rectangle, and cut into 9 triangles.
- Place the scones onto a lined baking sheet, and brush with a bit of milk.
- Bake for 12 to 14 minutes.
- Allow to cool for 5 minutes on the sheet, and then at least 20 minutes on the cooling rack.
- Whisk together the lemon juice and powdered sugar, and drizzle evenly over your scones. Allow the icing to set for about 10 minutes before eating.
- Pairs great with a warm mug of Earl Grey tea!
Notes
NOTE: Recipe updated 4/25/21. Previously the instruction on when to add in the blueberries was missing. My apologies.