Lemon Lavender Scones – by OTB Team Member Megan Odenwald
by Olive the Best | Mar 31, 2022 |
Scones. I find just saying the word makes me think of enjoying luxurious time to enjoy a cup of tea alongside. It is simply heaven when you can enjoy flavours like these. It is really such a delicious combination using the Lemon olive oil and Lavender dark balsamic. (also noted with vegan / dairy free options) Many thanks to one of our Olive the Best TEAM, Megan Odenwald! ***NOTE: The combination of Lavender dark balsamic & lemon olive oil make a great vinaigrette too!
Prep Time20 minsCook Time15 minsTotal Time35 mins
2 cups all purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup butter (cold or frozen)
⅓ cup milk
⅓ cup "Olive the Best" Lemon Infused Olive Oil
½ tbsp lemon zet
1 egg
Lavender Balsamic Glaze
2 tbsp "Olive the Best" Lavender Dark Balsamic Vinegar
3 tbsp icing sugar (3 to 4 tablespoons can be used)
1Preheat oven to 425 F (220 C)
2In a large bowl, mix flour, sugar, baking powder, and salt until combined
3Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs
4In a small bowl, add milk, lemon oil, lemon zest, and one egg. Whisk until combined.
5Pour the wet ingredients slowly into the dry ingredients, and mix until just combined.
6On a lightly floured surface, knead the dough briefly (5 or 6 turns). Do not overwork the dough. Pat or roll the dough into an 8 or 9 inch circle, about 1 inch thick. Cut into 8 triangle pieces.
7Transfer the scones to a baking sheet. Brush lightly with a 1:1 mixture of milk and lemon oil.
8Bake at 425 F (220 C) for 12-15 minutes until golden brown.
For the Glaze:
9Allow scones to cool completely before adding glaze.
10In a small bowl, mix lavender balsamic with icing sugar, adding one tablespoon of icing sugar at a time. Add more or less icing sugar to taste.
11Drizzle glaze on cool scones
12(Optional) Garnish with culinary grade lavender
Vegan/Dairy Free Substitutions
14In place of cold butter, you can use a 1:1 ratio of frozen coconut oil. I would recommend putting your pastry cutter in the freezer before cutting it in, and running your hands under cold water before kneading the dough in order to keep the coconut oil in its solid state.
15In place of milk, you can use a 1:1 ratio of your favourite milk alternative. I’ve found oat milk to be the most successful.
16In place of the egg, you can make a mixture of 1 tbsp ground flax seeds and 3 tbsp of water. Allow the mixture to sit for 5 minutes before incorporating into your dough.
Ingredients
2 cups all purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup butter (cold or frozen)
⅓ cup milk
⅓ cup "Olive the Best" Lemon Infused Olive Oil
½ tbsp lemon zet
1 egg
Lavender Balsamic Glaze
2 tbsp "Olive the Best" Lavender Dark Balsamic Vinegar
3 tbsp icing sugar (3 to 4 tablespoons can be used)
Directions
1Preheat oven to 425 F (220 C)
2In a large bowl, mix flour, sugar, baking powder, and salt until combined
3Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs
4In a small bowl, add milk, lemon oil, lemon zest, and one egg. Whisk until combined.
5Pour the wet ingredients slowly into the dry ingredients, and mix until just combined.
6On a lightly floured surface, knead the dough briefly (5 or 6 turns). Do not overwork the dough. Pat or roll the dough into an 8 or 9 inch circle, about 1 inch thick. Cut into 8 triangle pieces.
7Transfer the scones to a baking sheet. Brush lightly with a 1:1 mixture of milk and lemon oil.
8Bake at 425 F (220 C) for 12-15 minutes until golden brown.
For the Glaze:
9Allow scones to cool completely before adding glaze.
10In a small bowl, mix lavender balsamic with icing sugar, adding one tablespoon of icing sugar at a time. Add more or less icing sugar to taste.
11Drizzle glaze on cool scones
12(Optional) Garnish with culinary grade lavender
Vegan/Dairy Free Substitutions
14In place of cold butter, you can use a 1:1 ratio of frozen coconut oil. I would recommend putting your pastry cutter in the freezer before cutting it in, and running your hands under cold water before kneading the dough in order to keep the coconut oil in its solid state.
15In place of milk, you can use a 1:1 ratio of your favourite milk alternative. I’ve found oat milk to be the most successful.
16In place of the egg, you can make a mixture of 1 tbsp ground flax seeds and 3 tbsp of water. Allow the mixture to sit for 5 minutes before incorporating into your dough.
Lemon Lavender Scones – by OTB Team Member Megan Odenwald
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