Best Sf Blueberry Lemon Lavender Scones Recipes

Lemon Lavender Blueberry Scones image

Provided by BelovedRooster

Categories Scones

Time 35m

Yield 15 scones

Number Of Ingredients 9

3 cups whole wheat pastry flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons lavender flowers
6 tablespoons butter (I used Earth Balance)
1 lemon
1 cup soymilk
1/2 cup maple syrup
1 cup blueberries (fresh is best!)

Steps:

Preheat oven to 375°F.
Zest lemon, set aside. Reserve lemon flesh for juice.
Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
Cut in butter until the texture resembles a coarse meal.
Squeeze lemon into the soymilk and add to the scone mixture.
Pour in maple syrup and combine until dough just comes together.
Gently fold in blueberries. Batter will be moist.
Spoon scone batter on a parchment-lined baking sheet.
Sprinkle the tops lightly with some sugar, if desired.
Bake for about 20 minutes or until lightly golden on top.

Nutrition Facts : Calories 166, Fat 5.4, SaturatedFat 3, Cholesterol 12.2, Sodium 200.7, Carbohydrate 27.8, Fiber 3.7, Sugar 7.5, Protein 4.2

SF Blueberry, Lemon & Lavender Scones image

Provided by Brandi Kirkpatrick @IdGirl25

Number Of Ingredients 16

SCONES
1 cup(s) all purpose flour
2 tablespoon(s) monkfruit sweetener (extra for sprinkling)
1 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) baking soda
4 tablespoon(s) cold, salted butter (1/2 stick)
1/3 cup(s) heavy cream
1 bag(s) lavender tea (or loose)
1 large egg yolk (reserve white)
1 tablespoon(s) lemon zest
1 tablespoon(s) lemon juice (from zested lemon)
1/2 cup(s) fresh bluberries (heaping)
GLAZE
1/4 cup(s) powdered swerve (or powdered sweetner of your choice)
1+ teaspoon(s) lemon juice (or until desired consistency)

Steps:

Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.