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Product Used In This Recipe

Baker's Half Sheet

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Strawberry Scones with Lavender Lemon Glaze

Prep: 25 Minutes


Cook: 20 Minutes


6 - 10 Servings


  • Ingredients
    • Scones:
    • 2 cups all-purpose flour, plus more for dusting
    • ½ cup + 1 Tbsp sugar
    • 1 Tbsp baking powder
    • 1 tsp salt
    • ¾ cup butter, cold or frozen
    • 2 eggs
    • ½ tsp vanilla extract
    • ¼ cup whole milk, plus 2 Tbsp for brushing tops
    • 1 cup fresh strawberries, chopped into ½ inch pieces
    • Glaze:
    • 1 cup powdered sugar
    • ½ Tbsp fresh culinary lavender (available in fresh herb section of many grocery stores) OR 1/8 tsp lavender extract
    • ½ cup whole milk
    • 1 Tbsp lemon juice
  • Directions

      Scones:

      Preheat oven to 400 degrees F. Place chopped strawberries in a bowl and sprinkle with 1 Tbsp sugar. Set aside. Whisk flour, remaining sugar, baking powder and salt in a large bowl. Grate butter with a box grater and add to the flour mixture and work the butter in slightly with your fingers until butter is incorporated and mixture is crumbly. Fold in strawberries, taking care not to over-work the dough.

      In a separate bowl, whisk eggs with ¼ cup milk and vanilla, and make a well in the center of the flour mixture. Add milk mixture to the well. Fold the liquid into the flour until just combined, don’t over mix. You want to see the butter bits in the dough.

      Roll the dough onto floured surface, and use a rolling pin to roll the dough so it is 1 inch in thickness.

      Fold the flattened dough in half, and roll it out to 1 inch again. Fold the dough in half again, and roll to one-inch thick one last time, then shape into a rough circle. Use a pastry cutter to cut the dough into six triangles. Place triangles on a large natural aluminum baking sheet lined with parchment paper, with 2 inches of space between each scone. Brush the top of each scone with remaining milk using a pastry brush. Bake for 20-25 minutes on a middle oven shelf until tops and bottoms are golden brown.

      Glaze:

      For glaze, heat milk in a small saucepan until steaming but do not boil. Remove from heat, add chopped lavender or lavender extract, and steep for 15 minutes. Using a strainer, remove lavender. Whisk lavender infused milk and lemon juice with the powdered sugar until smooth. Drizzle on top of warm scones just prior to serving. Makes 6 large scones or 8-10 small scones.

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Product Used In This Recipe

Baker's Half Sheet

See Product

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