Lemon Lavender Scones

40 minMakes 12 scones

Soft, tender egg-free scones infused with dried culinary lavender and bright lemon zest, finished with a powdered sugar glaze.

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prepPreheat oven to 375°F / 190°C
prepLine a large baking sheet with parchment paper
prepCut ½ cup / 115 g cold butter into small cubes and place in freezer
115 g cold butter, cubed			Cut cold butter into flour until pea-sized	Stir in milk mixture until just combined	Form dough into ball on floured surface	Fold dough like pamphlet, press into 8×5 in rectangle	Cut into 12 triangles; transfer to baking sheet	Brush with milk; bake 375°F / 190°C, 18–22 min	Cool on rack	Drizzle icing on cooled scones
55 g granulated sugar	Rub sugar & lemon zest until fragrant	Whisk flour, baking powder, soda, salt, lavender & lemon-sugar
2 tablespoons lemon zest (about 3 lemons)
180 ml milk, plus more for brushing	Combine milk, lemon juice & vanilla; chill
60 ml fresh lemon juice
½ teaspoon vanilla extract
320 g all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 g dried culinary grade lavender flowers
120 g powdered sugar
1–1½ tablespoons milk (or lemon juice), plus 1 teaspoon lemon zest (optional) for icing	Whisk powdered sugar & milk until drizzle-able

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