- Allison
Lavender Lemon Einkorn Scones
Updated: Aug 30
This is one of my favorite breakfast/dessert foods ever! It is somewhat healthy, delicate, not too sweet, but yet so yummy!
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Nutrition Facts:
Servings: 8
Cal: 365 Total Fat: 14g Total Carbs: 50
Total Fiber: 6 Sugar: 24g Protein: 8g
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1hr.
Ingredients:
For the scones:
3/4 cup of whole milk
1/4 cup of lemon juice
1/4 cup of granulated sugar (I like to use maple sugar)
3 tbsp of lemon zest
4 cups of whole-grain Einkorn flour
1 tbsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
3 tsp of dried culinary lavender flowers
1/2 cup (1 stick) COLD butter, cut into chunks or grated
1 large egg
1 tbsp of maple syrup or honey (optional, but highly recommend)
1 tsp of vanilla extract
1/4 tsp of almond extract (optional)
For the glaze:
1 cup of powdered sugar
1-2 tbsp of milk
1 tbsp of lemon juice
1/2 tsp of vanilla extract
Pinch of salt
Instructions:
Preheat your oven to 400 degrees F / 204 degrees C.
Combine the 3/4 cup milk and the 1/4 cup lemon juice together in a measuring cup or bowl. This will turn it into buttermilk. Let it sit while you work on the rest of the ingredients.
Rub the 1/4 cup sugar and 3 tbsp lemon zest in a bowl together until it looks like wet sand. This helps to activate a lot of the lemon flavour.
Add the sugar and lemon mixture, 4 cups of einkorn flour, 1 tbsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, and 3 tsp of dried lavender flowers to a large bowl or food processor. If using a food processor, pulse until the dry ingredients are combined, which is about 3-4 times. If using a regular bowl, mix until the dry ingredients are incorporated.
Add the cold butter to the bowl and cut it into the flour until it is fully incorporated. Make sure to work quickly to avoid melting the butter too much. If using a food processor, add the butter and pulse about 13-15 times, until it forms dough crumbles.
Add the egg, 1 tsp of vanilla, 1 tbsp of maple syrup (if using), and the 1/4 tsp of almond extract (if using). Mix until it forms a cohesive dough or pulse about 5-6 times.
Dump the dough onto your work surface and shape it into a disk that is about 1 inch tall. Remember to work as quickly as possible.
Cut the dough into 8 triangles, or as many or as few as you want.
Put your little triangles on a sheet pan and pop it into the fridge for 15-20 minutes or the freezer for 10 minutes. This helps to harden the butter up again if it has gotten a little soft so that the scones rise properly and are not too dense. This step is technically optional, but I highly recommend not skipping it.
Bake for 20-25 minutes.
When the scones are done baking, it is time to make the glaze. Combine 1 cup of powdered sugar, 1-2 tbsp of milk (you may need to add more or less depending on the consistency you want), 1 tbsp of lemon juice, 1/2 tsp of vanilla, and a pinch of salt in a measuring cup or bowl. Adjust the milk according to how thick you want your glaze to be.
Let the scones cool completely before drizzling the glaze on top.
Enjoy!
Notes:
You can use all-purpose white flour or all-purpose einkorn flour for this recipe as well. Simply use 3 cups of AP white or AP einkorn flour instead of 4.
The scones get most of their sweetness from the glaze, so I recommend adding it. If you want, you can adjust the sugar amount slightly in the scones to your liking.
You can find dried culinary lavender flowers at a lot of grocery stores in the spice aisle, or you can order it online.
If you want to use buttermilk, then simply omit the lemon juice and milk from the recipe and use 1 cup of buttermilk.
I prefer using maple sugar and syrup in this recipe because it is healthier and I think it adds a nice, subtle maplely sweet flavour that pairs well with the other flavours.
I have not tried freezing this recipe before (I eat the whole batch before it can even make it to the freezer), so I cannot attest to how well it would work. Although I have frozen other einkorn baked goods before and they turned out fine, so I would imagine these would too.
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Preheat your oven to 400 degrees F / 204 degrees C. and gather your ingredients.
Combine the 3/4 cup milk and the 1/4 cup lemon juice together in a measuring cup or bowl. This will turn it into buttermilk. Let it sit while you work on the rest of the ingredients.
Rub the 1/4 cup sugar and 3 tbsp lemon zest in a bowl together until it looks like wet sand. This helps to activate a lot of the lemon flavour.
Add the sugar and lemon mixture, 4 cups of einkorn flour, 1 tbsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, and 3 tsp of dried lavender flowers to a large bowl or food processor. If using a food processor, pulse until the dry ingredients are combined, which is about 3-4 times. If using a regular bowl, mix until the dry ingredients are incorporated.
Add the cold butter to the bowl and cut it into the flour until it is fully incorporated. Make sure to work quickly to avoid melting the butter too much. If using a food processor, add the butter and pulse about 13-15 times, until it forms dough crumbles.
Add the egg, 1 tsp of vanilla, 1 tbsp of maple syrup (if using), and the 1/4 tsp of almond extract (if using). Mix until it forms a cohesive dough or pulse about 5-6 times.
Dump the dough onto your work surface and shape it into a disk that is about 1 inch tall. Remember to work as quickly as possible.
Cut the dough into 8 triangles, or as many or as few as you want.
Put your little triangles on a sheet pan and pop it into the fridge for 15-20 minutes or the freezer for 10 minutes. This helps to harden the butter up again if it has gotten a little soft so that the scones rise properly and are not too dense. This step is technically optional, but I highly recommend not skipping it. I am a slow cook, so this step is necessary for me. :)
Bake for 20-25 minutes.
When the scones are done baking, it is time to make the glaze. Combine 1 cup of powdered sugar, 1-2 tbsp of milk (you may need to add more or less depending on the consistency you want), 1 tbsp of lemon juice, 1/2 tsp of vanilla, and a pinch of salt in a measuring cup or bowl. Adjust the milk according to how thick you want your glaze to be.
Let the scones cool completely before drizzling the glaze on top.
Enjoy!
This recipe is actually my second favorite dessert recipe EVER! I know that it is kind of hard to believe that lavender, lemon, and einkorn flour, taste like a sweet and yummy treat, but just try it out and see. I have a sneaky suspicion you will change your mind and make these regularly.
This dessert reminds me so much of a lovely brunch with my sisters on a nice, sunny day in a beautiful flower garden in full-bloom. It is delicate, not too sweet, but yet it also satisfies your sugar cravings, and it uses healthy ingredients. I literally can (and have) eaten half a batch in one sitting!
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See you next Wednesday!