Our Lemon Lavender Scone Recipe

Arlington Bakery’s Lemon Lavender Scones by Lika Velentzas, Owner and Pastry Chef

Lemon Lavender Scones

• 20 ounces flour (I use a mixture of bread and pastry)

• 1 1/2 tablespoons baking powder

• 1 teaspoon salt

• 5 ounces sugar

• 10 ounces unsalted butter

• 4 eggs

• 3 ounces buttermilk

• Zest of 1 lemon

• 1 tablespoon lavender extract

Combine flours, sugar, and salt. Hand mix in cold butter pieces until butter becomes pea-sized. Add wet ingredients and lemon zest. Form mixture into a round disc and cut into 8 even triangles. Egg wash and add coarse sugar. Bake at 400 until golden brown.

Lika Velentzas, Owner and Pastry Chef, Arlington Bakery in Arlington, Massachusetts.

From our kitchen to yours.