Lemon Lavender Scones, Fruit Cups, and Mother’s Day

flowers and table set up

Mother’s Day is coming up and I’ve teamed with Lauren Conrad Co. to bring you some delicious recipes! Like lemon lavender scones, citrus cups, rosé sangria, shallot and goat cheese quiche, and strawberry muffin loaf.

I thought it would be great to create a fun and easy spread that you can do at home. Whether you are quarantined with those you celebrate with or you will virtually celebrate with them. It’s wanted to create a Mother’s Day brunch spread that is beautiful and delicious. You can make all of these for an amazing brunch, or even just one for a delicious tea time. Celebrate with mom, grandma, aunties, siblings, and anyone else you celebrate with! Celebrating virtually is a great way to still be with your family while separated.

On my site I have 2 of the recipes I created, the lemon lavender scones and the citrus fruit cups. My other recipes you can find on Lauren Conrad Co. are 1) strawberry muffin loaf 2) shallot and spinach goat cheese quiche 3) rosé sangria.

I set my table with my favorite LC Lauren Conrad pink watercolors salad plates, LC Lauren Conrad iridescent stemless wine glasses and highball glasses. And a few of my favorite Little Market pieces, the tray and dinner plate. The utensils are all from Target and the napkins are Sur La Table. I created 8 small arrangements in bud vases. Using one main flower (rose), a few spray roses, and one to two stems of a filler flowers. I got my flowers from Trader Joe’s, my best friend’s yard, and French Buckets!

Lemon Lavender Scones

I love scones and think that people who don’t love them, probably just haven’t had a good one. These are an American-style scone, so they are filled with more butter therefore denser than a British scone. These do require a little bit of work in advance to make the infused cream. And to let it cool in the fridge for at least 1 hour (or overnight).

Tips on Ingredients for Lemon Lavender Scones:

Usually the better the ingredients, the better your food will taste. However, I do like to go over which ingredients that you should have the best quality for. And the others that I think don’t need to be the highest quality.

These are the items that I have notes for, whether it’s to buy the best quality or if there are specific notes about those ingredients for lemon lavender scones.

Lavender: If you don’t have culinary lavender at home, you can always use lavender tea. You want to grind the lavender that goes directly into the scones, otherwise they can be overwhelming. I simply cut mine with a knife. But you can put it in a mortar and pestle, food processor, or blender to get them fine enough.

Coarse Sugar: I recommend coarse sugar for topping the scones just because of the look and crystallization. But you can use just normal sugar if that’s what you have on hand!

– Butter: I always recommend a good butter. But scones are so buttery and it’s such a bit part of the flavor profile, that it’s definitely important to use a good one! My favorites are Kerry Gold and Tillamook. I also always use unsalted when baking as you’ll add salt.

– Flour and Baking Powder: Yes, these are huge parts of the recipe, so make sure they aren’t stale/expired.

Best Tips and Knowledge to make the perfect Scones:

These tips are helpful for when you are making the lemon lavender scones. These are tips on how to do something or why what I’ve listed in the recipe is necessary.

Cutting butter: You can dice butter into small pieces or use a cheese grater to make this easier.

– Stand mixer: You can use your stand mixer with a paddle attachment. But it should never go above a speed 4 or a low-speed. You don’t want to overwork scones.

– Zesting: I definitely recommend having something like a zester or a small holed cheese grater…yes, I use a cheese grater for mine. Being as this is what I do daily, I should maybe have a zester, but it’s not a priority currently.

– Cutting: This is completely up to you on shape. If you do the 8 triangles method, your baking time may be a few more minutes than if you make 10 circles. Just keep your eyes on the oven.

Other Scone Recipes to Try:

Lemon lavender scone spread
Scones with butter
Lemon lavender scones
Lemon lavender scone spread

Lemon Lavender Scones

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Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8 scones
Author: Amanda Wilens

Equipment

  • Stand Mixer

Ingredients

Infused Heavy Cream Ingredients
  • 2 Tbsp culinary lavender
  • 1 cup heavy cream
Scones Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup granulated sugar
  • 6 Tbsp butter cold
  • 2 tsp culinary lavender ground finely
  • 1 lemon zested, about 1-2 tsp
  • 2/3 cup infused heavy cream from above, divided
  • 2 Tbsp lemon juice about 1 lemon
  • 1 egg
  • 1 Tbsp coarse sugar

Instructions

Infused Heavy Cream Instructions

  • Place heavy cream in a small saucepan on the stove over a medium-low heat. When cream just starts simmering, remove from heat.
  • Add lavender. Cover and steep for about 30 minutes.
  • Strain out the lavender (and any potential milk skin) and pour cream into an airtight container, you should have about 2/3 cup left. Place in the refrigerator for 1-24 hours.

Scone Instructions

  • Preheat the oven to 425° F, prepare a baking sheet with parchment paper or lightly flour.
  • In a large bowl mix flour, baking powder, salt, and sugar. You can use your stand mixer with a paddle attachment on a low speed. Or by hand with a wooden spoon.
  • Cut in the butter. Mix until the mixture is a little chunky, not smooth.
  • Add in loose lavender and lemon zest. Mix until incorporated.
  • In a medium sized bowl pour in ½ cup + 1 Tbsp of the infused heavy cream, lemon juice, and egg, whisk until smooth.
  • Add egg and cream mixture into the flour mixture. Mix until a dough until it just comes together, you don’t want to over mix.
  • Roll dough out on a floured surface about ¾”- 1” thick.
  • Use a round biscuit cutter to cut out 8-10 circles. Or you can roll the dough into a circle and cut your dough into triangles as you would a pizza with a pizza cutter to make 8 scones.
  • Place scones on a prepared sheet separated 1-2 inches. Brush the scones with a little heavy cream. And sprinkle a little of the course sugar on top of each.
  • Bake for about 17-20 minutes or until slightly golden. Let cool on the pan for about 5 minutes.
  • Place scones on a cooling rack and let cool. Serve by themselves, with butter, or try a simple icing to top.

Notes

Cutting butter: You can dice butter into small pieces or use a cheese grater to make this easier.
– Stand mixer: You can use your stand mixer with a paddle attachment, but it should never go above a speed 4 or a low-speed. You don’t want to overwork scones.
– Zesting: I definitely recommend having something like a zester or a small holed cheese grater…yes, I use a cheese grater for mine. Being as this is what I do daily, I should maybe have a zester, but it’s not a priority currently.
– Cutting: This is completely up to you on shape. If you do the 8 triangles method, your baking time may be a few more minutes than if you make 10 circles. Just keep your eyes on the oven.

Nutrition

Calories: 293kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 336mg | Potassium: 97mg | Fiber: 1g | Sugar: 15g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 143mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes