Side Pannel
Lemon Lavender Scones
Lemon Lavender Scones
- Recipe Submitted by maryjosh on 02/01/2019
Ingredients List
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- ¼ Cup Sugar
- 1 Stick of Cold Butter (1/2 cup)
- ½ Cup Half & Half
- ½ Cup Dunkin’ Donuts® Vanilla Creamer + 1-2 tablespoons extra
- 2 Lemons Zested
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Dried Lavender (Make sure it’s the edible kind)
Directions
First, preheat your oven to 400° degrees Fahrenheit, then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
Use your hands to crumble one stick of butter into the dry ingredients.
Next, stir in the zest from 2 lemons & 2 tablespoons lavender.
Make a well in the center of the dry ingredients & pour in your 1 tablespoon lemon juice, 1/2 cup of half & half & ½ cup of Dunkin’ Donuts® Vanilla Creamer & gently combine the ingredients.
Freezing/Baking Note.
Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with Dunkin’ Donuts® Vanilla Creamer.
Place the scones in your preheated oven & bake your scones for 20 minutes.
Your Lemon Lavender Scones are done baking when they are lightly golden on top.
Top with a dried lavender & a drizzle of Lemon Vanilla Icing created by mixing a few tablespoons of Dunkin’ Donuts® Vanilla Creamer, a squirt of lemon juice, & powdered sugar to your desired thickness.
Keep your Lemon Lavender Scones stored in a loosely sealed container in your fridge for up to one week.
Use your hands to crumble one stick of butter into the dry ingredients.
Next, stir in the zest from 2 lemons & 2 tablespoons lavender.
Make a well in the center of the dry ingredients & pour in your 1 tablespoon lemon juice, 1/2 cup of half & half & ½ cup of Dunkin’ Donuts® Vanilla Creamer & gently combine the ingredients.
Freezing/Baking Note.
Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with Dunkin’ Donuts® Vanilla Creamer.
Place the scones in your preheated oven & bake your scones for 20 minutes.
Your Lemon Lavender Scones are done baking when they are lightly golden on top.
Top with a dried lavender & a drizzle of Lemon Vanilla Icing created by mixing a few tablespoons of Dunkin’ Donuts® Vanilla Creamer, a squirt of lemon juice, & powdered sugar to your desired thickness.
Keep your Lemon Lavender Scones stored in a loosely sealed container in your fridge for up to one week.
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