Scones.
I find just saying the word makes me think of enjoying luxurious time to enjoy a cup of tea alongside. It is simply heaven when you can enjoy flavours like these. It is really such a delicious combination using the Lemon olive oil and Lavender dark balsamic.
(also noted with vegan / dairy free options)
Many thanks to one of our Olive the Best TEAM, Megan Odenwald!
***NOTE: The combination of Lavender dark balsamic & lemon olive oil make a great vinaigrette too!
Preheat oven to 425 F (220 C)
In a large bowl, mix flour, sugar, baking powder, and salt until combined
Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs
In a small bowl, add milk, lemon oil, lemon zest, and one egg. Whisk until combined.
Pour the wet ingredients slowly into the dry ingredients, and mix until just combined.
On a lightly floured surface, knead the dough briefly (5 or 6 turns). Do not overwork the dough. Pat or roll the dough into an 8 or 9 inch circle, about 1 inch thick. Cut into 8 triangle pieces.
Transfer the scones to a baking sheet. Brush lightly with a 1:1 mixture of milk and lemon oil.
Bake at 425 F (220 C) for 12-15 minutes until golden brown.
Allow scones to cool completely before adding glaze.
In a small bowl, mix lavender balsamic with icing sugar, adding one tablespoon of icing sugar at a time. Add more or less icing sugar to taste.
Drizzle glaze on cool scones
(Optional) Garnish with culinary grade lavender
Enjoy!
In place of cold butter, you can use a 1:1 ratio of frozen coconut oil. I would recommend putting your pastry cutter in the freezer before cutting it in, and running your hands under cold water before kneading the dough in order to keep the coconut oil in its solid state.
In place of milk, you can use a 1:1 ratio of your favourite milk alternative. I’ve found oat milk to be the most successful.
In place of the egg, you can make a mixture of 1 tbsp ground flax seeds and 3 tbsp of water. Allow the mixture to sit for 5 minutes before incorporating into your dough.
Ingredients
Directions
Preheat oven to 425 F (220 C)
In a large bowl, mix flour, sugar, baking powder, and salt until combined
Cut in cold butter with a pastry cutter until the mixture resembles coarse crumbs
In a small bowl, add milk, lemon oil, lemon zest, and one egg. Whisk until combined.
Pour the wet ingredients slowly into the dry ingredients, and mix until just combined.
On a lightly floured surface, knead the dough briefly (5 or 6 turns). Do not overwork the dough. Pat or roll the dough into an 8 or 9 inch circle, about 1 inch thick. Cut into 8 triangle pieces.
Transfer the scones to a baking sheet. Brush lightly with a 1:1 mixture of milk and lemon oil.
Bake at 425 F (220 C) for 12-15 minutes until golden brown.
Allow scones to cool completely before adding glaze.
In a small bowl, mix lavender balsamic with icing sugar, adding one tablespoon of icing sugar at a time. Add more or less icing sugar to taste.
Drizzle glaze on cool scones
(Optional) Garnish with culinary grade lavender
Enjoy!
In place of cold butter, you can use a 1:1 ratio of frozen coconut oil. I would recommend putting your pastry cutter in the freezer before cutting it in, and running your hands under cold water before kneading the dough in order to keep the coconut oil in its solid state.
In place of milk, you can use a 1:1 ratio of your favourite milk alternative. I’ve found oat milk to be the most successful.
In place of the egg, you can make a mixture of 1 tbsp ground flax seeds and 3 tbsp of water. Allow the mixture to sit for 5 minutes before incorporating into your dough.
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