Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together Pastry Flour, Granulated Sugar, Baking Powder, Baking Soda, and Fine Sea Salt.
Cut in the Very Cold Unsalted European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
In a separate bowl, whisk together Crème Fraîche, Whole Milk, Meyer Lemon Zest, and Culinary Lavender Buds.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. The dough will be slightly shaggy.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
Cut out scones using a 2.5-inch biscuit cutter. Place scones onto the prepared baking sheet, leaving space between each scone.
Brush the tops of the scones with a little extra Whole Milk.
Bake for 14-18 minutes, or until golden brown and risen.
While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar, Meyer Lemon Juice, and Meyer Lemon Extract until smooth.
Let scones cool slightly before drizzling with Lemon Glaze.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together Pastry Flour, Granulated Sugar, Baking Powder, Baking Soda, and Fine Sea Salt.
Cut in the Very Cold Unsalted European-Style Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
In a separate bowl, whisk together Crème Fraîche, Whole Milk, Meyer Lemon Zest, and Culinary Lavender Buds.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. The dough will be slightly shaggy.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick circle.
Cut out scones using a 2.5-inch biscuit cutter. Place scones onto the prepared baking sheet, leaving space between each scone.
Brush the tops of the scones with a little extra Whole Milk.
Bake for 14-18 minutes, or until golden brown and risen.
While scones are baking, prepare the Lemon Glaze. In a small bowl, whisk together Powdered Sugar, Meyer Lemon Juice, and Meyer Lemon Extract until smooth.
Let scones cool slightly before drizzling with Lemon Glaze.
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