By Real Sisters’ Stuff
Lavender & Lemon Einkorn Scones
13 steps
Prep:30minCook:30min
This recipe is actually my second favorite dessert recipe EVER! I know that it is kind of hard to believe that lavender, lemon, and einkorn flour, taste like a sweet and yummy treat, but just try it out and see. I have a sneaky suspicion you will change your mind and make these regularly.
This dessert reminds me so much of a lovely brunch with my sisters on a nice, sunny day in a beautiful flower garden in full-bloom. It is delicate, not too sweet, but yet it also satisfies your sugar cravings, and it uses healthy ingredients. I literally can (and have) eaten half a batch in one sitting!
Updated at: Thu, 17 Aug 2023 07:03:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories403.7 kcal (20%)
Total Fat14.7 g (21%)
Carbs56.5 g (22%)
Sugars23.2 g (26%)
Protein9.3 g (19%)
Sodium427.8 mg (21%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the scones
¾ cupwhole milk
¼ cuplemon juice
¼ cupgranulated sugar
I like to use maple sugar
3 Tbsplemon zest
4 cupswhole-grain Einkorn flour
1 Tbspbaking powder
0.5 TspBaking Soda
½ tspsalt
3 tspdried lavender flowers
culinary
½ cupbutter
COLD, cut into chunks or grated
1egg
large
1 Tbspmaple syrup
or honey, optional, but highly recommend
1 tspvanilla extract
¼ tspalmond extract
optional
For the glaze
Instructions
Step 1
Preheat your oven to 400 degrees F / 204 degrees C.
Step 2
Combine the 3/4 cup milk and the 1/4 cup lemon juice together in a measuring cup or bowl. This will turn it into buttermilk. Let it sit while you work on the rest of the ingredients.
Step 3
Rub the 1/4 cup sugar and 3 tbsp lemon zest in a bowl together until it looks like wet sand. This helps to activate a lot of the lemon flavour.
Step 4
Add the sugar and lemon mixture, 4 cups of einkorn flour, 1 tbsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, and 3 tsp of dried lavender flowers to a large bowl or food processor. If using a food processor, pulse until the dry ingredients are combined, which is about 3-4 times. If using a regular bowl, mix until the dry ingredients are incorporated.
Step 5
Add the cold butter to the bowl and cut it into the flour until it is fully incorporated. Make sure to work quickly to avoid melting the butter too much. If using a food processor, add the butter and pulse about 13-15 times, until it forms dough crumbles.
Step 6
Add the egg, 1 tsp of vanilla, 1 tbsp of maple syrup (if using), and the 1/4 tsp of almond extract (if using). Mix until it forms a cohesive dough or pulse about 5-6 times.
Step 7
Dump the dough onto your work surface and shape it into a disk that is about 1 inch tall. Remember to work as quickly as possible.
Step 8
Cut the dough into 8 triangles, or as many or as few as you want.
Step 9
Put your little triangles on a sheet pan and pop it into the fridge for 15-20 minutes or the freezer for 10 minutes. This helps to harden the butter up again if it has gotten a little soft so that the scones rise properly and are not too dense. This step is technically optional, but I highly recommend not skipping it.
Step 10
Bake for 20-25 minutes.
Step 11
When the scones are done baking, it is time to make the glaze. Combine 1 cup of powdered sugar, 1-2 tbsp of milk (you may need to add more or less depending on the consistency you want), 1 tbsp of lemon juice, 1/2 tsp of vanilla, and a pinch of salt in a measuring cup or bowl. Adjust the milk according to how thick you want your glaze to be.
Step 12
Let the scones cool completely before drizzling the glaze on top.
Step 13
Enjoy!
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