Lemon Lavender Sourdough Scones | Fresh Milled Flour
These lemon lavender sourdough scones are the perfect combination of bright, fresh lemon and delicate floral lavender, all tucked into a buttery, tender scone made with fresh milled flour. The sourdough adds a subtle depth of flavor without making the scones taste overly sour, while the lemon and lavender make them feel a little more special than an everyday breakfast pastry. Serve them with a cup of coffee or tea for a slow morning treat, or add them to a brunch spread when you want something homemade and a little different.
Equipment
- 1 sheet pan
- 1 Bench scraper
Ingredients
Scone Ingredients
- 300 grams soft white wheat 2 1/2 cups
- 100 grams cane sugar 1/2 cup
- 1 tbsp baking powder
- 1 tbsp espresso powder
- 1/2 tsp salt
- 1 zest of one lemon
- 2 tsp lavender petals
- 8 tbsp cold butter 1 stick
- 100 grams sourdough starter 1/2 cup
- 120 grams heavy cream 1/2 cup
- 10 grams fresh lemon juice 2 tsp
- 1 egg
Glaze Ingredients
- 30 grams fresh lemon juice 2 tbsp
- 90 grams powdered sugar
- lavender petals sprinkle on top
Instructions
Scone Intructions
- Start by milling your flour.
- In a large mixing bowl, combine flour, sugar, baking powder, lemon zest, lavender petals, and salt, whisk together.
- If using a Bosch, follow the instructions in the notes to cut in the butter. Alternatively, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.
- In a medium bowl, whisk together sourdough discard, egg, heavy cream, and lemon juice.
- Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
- Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
- Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats. For a long ferment, refrigerate for up to 24 hours, then bake.
- Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown.
Glaze Instructions
- Begin by juicing the lemon.
- Then whisk in the powdered sugar. Continue adding sugar until the glaze reaches your desired consistency.
- Once the scones have mostly cooled, use a spoon to drizzle the lemon glaze over the tops of the scones. Top with more lavender petals for a beautiful finish.
- Let the glaze set before serving for the best texture and presentation.
Notes
The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized. If you do not have a Bosch or food processor, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.