Here’s a new recipe we tried this weekend that is a take on our famous lemon lavender cookies. It is such a great combination of flavors that can be used all year round. Happy baking!
Yield: 8 Large/16 Petite
¾ cup Butter, ½ inch cubed and cold
3 1/4 cups All-Purpose Flour
5 teaspoons Baking Powder
1/2 teaspoon Salt 1 Egg
1/2 cup Organic Light Agave Nectar
1 cup Milk
1 Lemon, Zest + Juice (*separate 1 teaspoon of each the zest and juice for icing)
1 ½ tablespoon Lavender Flowers, ground coarsely
1 Egg, whisked
1 tablespoon Water
1 ½ cup Powdered Sugar
2 teaspoons Lavender Flowers
1 teaspoon Lemon, zest and juice*
½ teaspoon Vanilla Extract or Paste (optional)
Preheat oven to 400. Lightly grease a baking sheet and set aside. In a large bowl, combine flour, baking powder, Lavender, and salt. Cut in butter until mixture resembles coarse crumbs. In a smaller bowl, mix egg, agave nectar, milk, lemon juice and zest. Make a well in the middle of the flour mixture. Pour liquid Egg mixture into the well. Stir until moistened. Do not over mix. Turn dough onto lightly floured surface and knead until smooth. Roll dough into a 1/2-inch disk and cut into 8 wedges. Place on prepared baking sheet. Brush with Egg-wash. Bake approximately 15 minutes or until golden brown and a toothpick inserted into center comes clean. Remove from oven. Place scones on wire rack to cool. Mix all icing ingredients together and drizzle on cooled scones.
Serve at room temperature within four hours of preparing to maintain freshness.
Keep Butter cold at all times throughout recipe.