Lavender Almond Scones Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
12 scones
Ingredients
  • ¾ cup granulated sugar
  • 2 tablespoons dried lavender flowers
  • 1 tablespoon lemon zest
  • 1 ¾ cups all-purpose flour
  • ¼ cup almond meal
  • 2 teaspoons baking powder
  • 4 tablespoons (½ stick) butter, cold and cut into cubes
  • ¼ teaspoon kosher salt
  • ½ cup + 2 tablespoons heavy cream, divided
  • ¼ cup sliced almonds
Directions
  1. Preheat oven to 400 F.
  2. Add sugar, lavender, and lemon zest to the bowl of a food processor. Pulse for 15 seconds.
  3. Remove 3 tablespoons of the lavender-lemon sugar and set aside, leaving the remaining sugar in the food processor.
  4. Add flour, almond meal, baking powder, butter, and salt to the food processor.
  5. Pulse for 30 seconds, until the butter is broken into very small chunks.
  6. Add ½ cup heavy cream and pulse until a crumbly dough forms, about 30 seconds.
  7. Empty the dough onto a floured work surface and gently pat into a ½ inch-thick circle.
  8. Flour a 2-inch round cookie cutter and use it to cut out 1 scone from the dough.
  9. Repeat with the remaining dough. (The dough can be re-rolled once more to cut out extra scones.)
  10. Place scones on a lined baking sheet and brush with the remaining 2 tablespoons heavy cream.
  11. Top each scone with sliced almonds and a generous sprinkle of the reserved lavender-lemon sugar.
  12. Bake for 15-20 minutes, until golden brown and flaky. Serve warm.