Lemon Lavender Scones with Berry Compote

Name: Lemon Lavender Scones with Berry Compote
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10 scones
Cuisine: Deutsch
Ingredients: 400g All-purpose flour, plus more for dusting; 2 tbsp Granulated sugar; 1 tbsp Baking powder; 1/2 tsp Salt; 1 tbsp Lemon zest (from 1-2 lemons); 1 tsp Dried culinary lavender; 115g Cold unsalted butter, cut into small cubes; 240ml Cold milk (whole milk recommended), plus extra for brushing; For the Berry Compote:; 300g Mixed berries (fresh or frozen); 2 tbsp Granulated sugar (adjust to taste); 1 tbsp Fresh lemon juice

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These exquisite Lemon Lavender Scones are a delightful treat, perfect for a spring brunch or an afternoon tea. The delicate floral notes of lavender are beautifully balanced by the bright zest of lemon, creating a scone that is both unique and comforting. Served alongside a simple, sweet-tart berry compote, these scones offer a taste of elegance and freshness, celebrating the lighter flavors of the season.

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Lemon Lavender Scones with Berry Compote

Prep Time20 min

Cook Time15 min

Servings8-10 scones

DifficultyEasy

Equipment

Large Mixing BowlBaking SheetPastry Blender (optional)Scone Cutter (optional)Small Saucepan

Instructions

1
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt, lemon zest, and dried lavender.
2
Add the cold butter cubes to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
3
Pour in the cold milk and mix gently with a fork or your hands until just combined. Be careful not to overmix; the dough should still be a bit shaggy. Turn the dough out onto a lightly floured surface.
4
Gently pat the dough into a round or square about 1.5-2 cm (3/4 inch) thick. Using a round cutter (about 6-7 cm / 2.5 inches) or a sharp knife, cut out scones. Gather and re-pat scraps once to cut out any remaining scones.
5
Place the scones on the prepared baking sheet, leaving a little space between them. Brush the tops with a little extra milk for a golden finish. Bake for 12-15 minutes, or until golden brown on top and cooked through.
6
While scones bake, prepare the berry compote: In a small saucepan, combine mixed berries, sugar, and lemon juice. Bring to a simmer over medium heat, then reduce heat and cook for 5-7 minutes, stirring occasionally, until berries have softened and the sauce has thickened slightly. Remove from heat.
7
Let scones cool slightly on a wire rack. Serve warm with generous dollops of the berry compote and optionally some clotted cream or whipped cream.

Nutrition

Calories320 kcal

Protein6g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I use fresh lavender?

Yes, if you have access to fresh culinary lavender, you can use it! Use about 1.5-2 teaspoons of finely chopped fresh lavender flowers for a slightly stronger aroma. Ensure it's culinary grade and free of pesticides.

How do I make the scones flakier?

The key to flaky scones is cold butter and minimal handling. Don't overmix the dough, as this develops gluten and can make scones tough. Also, avoid twisting the scone cutter; press straight down and lift to keep the layers intact.

Can I make the berry compote less sweet?

Absolutely! The amount of sugar in the compote can be adjusted based on the sweetness of your berries and your personal preference. Start with 1 tablespoon and add more if needed, or omit it entirely for a very tart compote.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.