Lemon Lavender Scones with Lavender Coriander Butter

It’s been a full on June and time is flying! I have to keep reminding myself that Summer has arrived. Oh and I must say, I’m definitely getting quite excited for next weekend’s Secret Supper – in full on prep mode and just can’t wait! Make sure to follow along on Instagram.

So I was in Nevada last weekend on a press trip! My first time spent in the desert (can you believe it?) and it was a refreshing way to travel and vacation. One of the highlights of the trip was getting up before dawn and driving to Grimes Point for a sunrise shoot! You can see one of my favorite images here. I met some incredible people and had a blast.

This recipe is easy and quite delicious to say the least! And you know what, I actually grew up making scones – it was one of the first things I learned how to make in the kitchen. They were incredibly similar to biscuits and I found myself making both variations – biscuits to pair with chicken noodle soup for dinner, and scones for breakfast with coffee. You could definitely say they were staples in the Koepke kitchen!

I served these Lemon Lavender Scones and butter at my May floral workshop and they were a hit so I couldn’t wait to get them online for you. The scones alone are divine and will make your house smell like heaven, but just wait until you try them with the Lavender Coriander Compound Butter! Let me know what you think, and do, please do take my advice and enjoy them with a fresh cup of coffee….

Thank you to my sweet, beautiful friend Heather Small for coming over and modeling so perfectly in these shots, and for staying in and enjoying these with me!

Ingredients

Lemon Lavender SconesLavender Coriander Compound Butter

Lemon Lavender Scones

served with Lavender Coriander Compound Butter

Makes 12 small scones or 8 large

3 c. Flour
2 T. Baking powder
1 t. Salt
1/3 c. Coconut sugar (or 1/4 c. regular sugar)
1 T. Fresh or dried lavender, finely chopped
Zest of 1 medium lemon (approx. 1 t.)
12 T. ( 1 1/2 sticks) Butter, chilled & cubed
1 c. Organic vanilla yogurt
1/2c. Organic whole milk
extra sugar, for sprinkling

Lavender Coriander Compound Butter

1 1/2 sticks cultured butter, I recommend Vermont Creamery’s
1 T. dried or fresh lavender, chopped finely
2-3 drops (to taste) of Coriander essential oil (*ensure that you source digestible essential oil. I recommend Doterra) *If using a travel size bottle of this oil, use 4-5 drops
1/4 t. sea salt, to taste

Directions

Preheat oven to 400 degrees. In a large bowl, combine first 6 ingredients. Stir to combine. Add butter and cut in until mixture resembles course crumbs.

In a separate small bowl, mix together yogurt and milk until incorporated. Slowly pour into large bowl with dry ingredients, gently folding over with a wooden spoon until combined. On a lightly floured countertop, turn over dough just until you’re able to form into a round circle (you may need to form 2 smaller circles, depending on the size of scone you want).

Cut shapes using a cookie cutter or the bottom of a round glass, making sure to lightly flour between each cut to prevent sticking. Sprinkle with sugar and place in oven, baking for approximately 15 minutes or until lightly browned.

Scones are best served fresh, but may also be frozen after baking in an airtight container.

For butter, soften to room temperature and place in small bowl. Add lavender and salt and stir thoroughly to incorporate. Add coriander oil and stir again. Store in airtight container, keeps for weeks if using cultured butter.