Lemon Lavender Scones with Clotted Cream and Berries

Lemon Lavender Scones with Clotted Cream and Berries

Scones is probably the easiest and yet very satisfying dessert possible. They take no more than a half an hour to make including the baking time. When filled with cream and berries the scones become a meal on their own. The lavender in these scones is just in the right proportion, fragrant and flavorful without bringing any pharmaceutical associations.

The recipe is adapted from Leslie Mackie.

Lemon Lavender Scones with Clotted Cream and Berries

Makes 8 scones

For the scones:

  • 2 cups unbleached all-purpose flour
  • 1/3 cup granulated sugar + 1 tsp
  • 1 tsp Kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Finely grated zest of 2 lemons
  • 2 tsp finely chopped dried lavender, divided
  • 4 tbsp unsalted butter, chilled
  • ½ cup nonfat yogurt
  • ½ cup buttermilk (I used low-fat with great result) + 1 tbsp
  • ¾ cup powdered sugar, sifted
  • 2 tbsp freshly squeezed lemon juice

For the clotted cream (makes about 1 ½ cups):

  • ¼ cup cold water
  • ½ tsp unflavored gelatin
  • ½ cup chilled sour cream
  • ½ cup whipping cream
  • 2 tbsp fine granulated sugar
  • 1 tsp pure vanilla extract
  • Assorted fresh berries for serving

Prepare the clotted cream:

Pour the water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let stand until softens, about 5 minutes. Microwave the mixture for about 15 seconds until the gelatin dissolves. Let stand just until cool but not set, about 10 minutes, stirring occasionally.

Place the sour cream in a medium bowl. Stir in the gelatin mixture. Whip the cream, sugar, and vanilla extract in a small bowl until soft peaks form; fold into the sour cream mixture in 2 additions. Cover; chill at least 1 hour. Can be made 1 day ahead. Keep chilled.

Make the scones:

Center an oven rack and preheat the oven to 400F. Line a baking sheet with parchment or a silicone mat. Place this baking sheet onto another one to protect the bottom of the scones from overbrowning (it’s not totally necessary but I like to do so). Set aside.

Sift the flour, salt, baking powder, and baking soda into a medium bowl. Add the 1/3 cup of the sugar, lemon zest and 1 ½ tsp of the dried lavender. Mix to combine.

Cut the chilled butter into ½-inch pieces and drop into the bowl of dry ingredients. Using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Combine the yogurt and ½ cup of the buttermilk in a glass measuring cup, whisk. Add to the dry ingredient and stir with a fork until the dough comes together.

Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat the dough into a 6-inch circle, approximately 1 inch thick. Transfer the dough onto the prepared baking sheet. Brush the top with the remaining 1 tbsp of the buttermilk, sprinkle the remaining 1 tsp of the sugar over the top. Using a blunt side of a large knife score the circle into 8 wedges without cutting all the way through.

Bake the scones for about 23-25 minutes, until golden brown. Cool the scones on the baking sheet on a rack for 10 minutes.

Meanwhile, in a small bowl, combine the remaining lavender, powdered sugar, and lemon juice. Stir until smooth.

Transfer the scones onto a cutting board and cut into wedges using the scored lines as a guide. Place the scones on the rack set over the baking sheet. Drizzle the icing over slightly warm scones.

Serve with a generous dollop of the clotted cream and fresh berries of your choice.

Lemon Lavender Scones with Clotted Cream and Berries

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19 Responses to “Lemon Lavender Scones with Clotted Cream and Berries”

  1. Oh thank you for the recipe! I’ve been wanting to make these for staff breakfast at work but the recipe that I have requires a resting time of 1 hour–not possible when one only has an hour to prepare breakfast for hungry staff at a restaurant. I’ll try to make these the next time I go to work for sure!

  2. Vera.. I have been looking for a good clotted cream recipe.. I’d like to try this! I don’t have a microwave, does the gelatin and water mix need to be microwaved…or is there an alternative?

  3. Christy, you are very welcome!

    Laurie, it’s absolutely not necessary to microwave the gelatin. You just have to dissolve it. You can place a bowl with gelatin into the hot water and stir until the gelatin dissolves, or instead of the bowl, you can put the gelatin and 1/4 cup of water into a small saucepan and after the gelatin has softened, heat the mixture over the low heat on the stove; heat gently just until it dissolves, stir constantly, and don’t let the mixture boil.

  4. gorgeous photos vera!!

  5. I didn’t know scones were easy to make :)…I guess because I’ve never actually tried making them before :P. These are so pretty! I love your photography skills :D.

  6. Aran, thank you very much!

  7. we certainly wouldn’t want any pharmaceutical associations! :)
    i usually don’t care for scones–they’re too dry for my tastes. however, yours look a bit more moist than others i’ve seen, so maybe i’ll give ‘em a chance. :)

  8. Thank you Vera..I’ll let you know when I make it! :)

  9. the best baking blog. thank you

  10. Sophie, they are easy indeed. The less you handle them, the better they are – the same principle as with pie dough.

    Grace, these are not dry, I swear.

    Laurie, I would appreciate if you give me a feedback.

    Latifa, thank YOU! And you are very welcome.

  11. The pictures are enough to make me hungry but then I read the recipes and I am hungrier!!

  12. scandalous as it may seem, i’ve never actually had a scone before. this looks easy enough though and i really want to try them with the cream. thanks for the recipe!

  13. I followed the recipe precisely, and came out with a sticky, impossible dough to work with. Worst scone recipe I’ve used. The 1 liquid to 2 dry ingredient ratio seems a little off to me…

  14. mia, I’m sorry. Strange, though… this recipe has never failed me, the ratio is right here. You don’t really have to work the dough much. It’s not supposed to be formed into individual scones. And even a very sticky dough can be quite effortlessly flattened into a disk and scored with the back of a knife; dusting with a bit of flour always helps.

  15. I made these over the weekend… so good! i skipped the icing to save a couple of calories, but they were very easy to make. my dough was kind of sticky, but i was still able to work with it. nice and moist unlike some scones i’ve had in the past. next time i will try to make the clotted cream too. thanks!

  16. I am a huge fan of scones. They’re cheap and easy to make. I tried putting lemonade instead of milk in my last batch and they turned out so much more light and fluffy. The sugar in the lemonade helped toward them tasting a little better too. I just adapted my own easy scone recipe.

  17. The only ingredient in clotted cream is whole milk or cream.

  18. Carrie, I know that. This is a quicker, almost instant version. And it still tastes really nice.

  19. This is a great recipe. The dough is sticky, but definitely manageable. And the lemon and lavender are perfect together! However, I used a different recipe for the clotted cream. Just 4oz of mascarpone, 1 cup heavy cream, 1tsp vanilla extract, a little bit of sugar, and then just beat it until stiff. I think that this recipe is a little easier and I tend to prefer using fewer ingredients. Thank you for sharing!

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