Buttery British Lemon Scones with Lavender Glaze

Ingredients

• 2 cups flour, sifted
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 large egg, beaten
• 1 cup heavy cream
• 1 tablespoon lemon zest, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

• 1 cup powdered sugar, sifted
• 1 teaspoon culinary lavender, finely ground
• 2 tablespoons lemon juice, freshly squeezed

Method

1. 01
   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
3. 03
   Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
4. 04
   In a separate bowl, whisk together the beaten egg, heavy cream, lemon zest, and lemon juice.
5. 05
   Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Do not overmix.
6. 06
   Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Cut into 8 wedges and place them on the prepared baking sheet.
7. 07
   Bake for 12-15 minutes until the scones are golden brown. Remove from oven and let cool on a wire rack.
8. 08
   To make the glaze, mix the sifted powdered sugar and ground culinary lavender in a small bowl. Gradually add lemon juice until the glaze is smooth and pourable.
9. 09
   Drizzle the lavender glaze over the cooled scones and allow to set for a few minutes before serving.