A week late but I found the perfect “I don’t have time for this” sheet pan recipe.
The good news is it’s been another hectic week that meant I also didn’t have a lot of time to make something this week either; the bad news is, well, it’s been another hectic week. Please someone older than me tell me that life gets less stressful eventually.
Since I’m doubtful that someone will reach out to me, I’ll take solace in the fact that simple sumptuous scones exist and help make life worth living.
Lavender and lemon combine to make the perfect airy, floral, summery breakfast.
And as I might have mentioned, they’re fairly simple.
I’m not super picky when it comes to scones, and one of my favorites is Betty Crocker’s, but these had a nice fluffy texture that made it almost cake-like, while not really having more sugar than any other scone. They were a delight, and I’m absolutely sure I’ll make them again. I might even try to change it up and use different flavors, like my favorite raspberry and white chocolate chip.
Three quick notes:
- The recipe calls for 2 sheet pans. I almost didn’t but decided to trust the recipe, especially since it’s from the the typically trustworthy Epicurious, and I’m glad I did. The scones don’t look so big but they expand, so use 2 sheet pans or bake in batches.
- It also suggests serving with store-bought lemon curd. While lemon curd is a treat and does go well with the scones, lavender is such a subtle flavor that the lemon tends to overpower it, especially when lemon zest is already in the scones. So, use with that warning or feel free to pass if you love lavender.
- Lavender made sound hard to come by, but my favorite spice shop Allspice in Des Moines has lavender flowers, and they ship if you can’t get to Iowa’s capital. And, if you don’t want to include them, I’m sure they’d be OK without it, if less exciting.
Did I mention these were simple and amazing? OK, here’s what I did:
- 3 c. all-purpose flour, plus more for light kneading
- ¾ c. granulated sugar
- 1 T. baking powder
- 2 t. dried lavender buds (recipe called for 1 t., but like I said, subtle; I also sprinkled just a few on top of each scone for plating purposes and for a bit more taste, but you do you)
- 1 t. salt
- ½ t. baking soda
- 1 ½ sticks butter (preferably unsalted), cut into ¼-inch cubes
- 1 c. buttermilk, plus more for brushing (2-4 T.)
- Zest from one lemon
- 1 t. vanilla extract
- 2 T. demerara sugar, or granulated sugar, for topping
- Lemon curd, optional and to taste
Heat oven to 425 degrees, and arrange racks on upper and lower thirds of oven. Line 2 sheet pans with parchment paper.
In a large bowl, mix together the 3 c. flour, granulated sugar, baking powder, lavender buds, salt, and baking soda. Cut in the butter, using two knives, your fingers, or a pastry blender. Stir in the lemon zest.
Make a well in the dried ingredients and add the buttermilk and vanilla.
Stir slowly to mix. I found a fork worked really well.
Once a shaggy dough forms, turn out onto a floured surface and lightly knead until the dough forms together.
Use your hands to pat into an about 10-inch by 6-inch rectangle. Cut the rectangle in half lengthwise, and then cut each square into four squares. Cut each square into two triangles, so you have 16 triangles of dough.
Divide the triangles between the prepared baking sheets. Brush with the buttermilk and then sprinkle with the additional sugar.
Bake until scones are golden, about 13 to 15 minutes. Enjoy warm or at room temperature with lemon curd, if desired.