Saturday, April 6, 2013

52 Weeks of Baking: Week 10 - Lemon Lavender Scones with Candied Lemon Peel

Missed a few weeks. Not for lack of baking, mind you. Just a lack of time. The older kid's day care provider went on mat leave 2 weeks ago. Trying to keep a 2.5 year old busy while tending to the needs of a 4 month old is a lot.

This flavour combo is something I've been meaning to get on with for a long time. In the midst of the National Cupcake Day baking (2 of which I still need to get done!) I just didn't get to it. However, here it is, and boy is it good.

Candied Lemon Peel

I didn't know how to candy lemon peel., since I've never done it before, I just knew I wanted it.

The recipe I used required more time than I thought because you have to boil the lemon peels 3 times in plain water and then a fourth time in the sugar water.

Then you end up with a jar of lemony simple syrup, too. I'm thinking of using it for cocktails, maybe to soak a lemon loaf in, to drink straight from the jar, who knows. I'm sure there are many applications.

Oh. The 'recipe.' It's really just a method; switch up lemons for oranges or whatever citrus floats your boat and you'd have something equally tasty.

Lemon Lavender Scones

Adapted only slightly from my go-to scone recipe, which is the Glazed Orange Scones from Isa Chandra Moskowitz's delightful VWAV. 

1 1/4 c milk (almond as always here)
1 tbsp apple cider vinegar
 zest of 2 lemons, finely grated
3 c flour
1/3 c sugar
2 tbsp baking powder
1/4 tsp salt
 1 tsp lavender, finely chopped
1/3 c vegetable oil
1/8 tsp lavender oil

Preheat the oven to 350. Line a large baking sheet with parchment.

Mix the milk and vinegar; add the lemon peel and set aside. Whisk together the flour, sugar, baking powder, salt and lavender. Make a well in the centre and pour in the milk and add the oils. Stir together; dough shouldn't be sticky.

Flour a surface and split the dough into two balls. Put one on the floured surface and pat out into a 6" disk. Cut it into 6 triangles (I used a pizza cutter) and repeat with the other half of the dough. Bake for 12 - 15 minutes. They won't really get browned, so don't worry too much about colour. Take them out and let them cool on the sheet for a few minutes before putting them on a rack. Save your parchment paper and put it under the rack to catch icing drips!

Lemon Glaze

I didn't add any lavender to the glaze or the decorating, but you probably can if you want.

1 tbsp melted Earth Balance
2/3 c icing sugar
juice of 1/2 lemon
a spoon or two of the simple syrup if you want

Mix it all together. I like mine a little thick so it doesn't make a giant mess everywhere, plus if the scones are a bit warm when you glaze them it falls off if it's too thin to begin with. Annoying. Spread a tablespoon or so of glaze on each scone and top with a few pieces of the lemon peel.

If that doesn't look / taste like Spring, nothing does.


  1. Where did you get your lavender?

    1. Either Whole Foods or a similar but small non-chain store in Kitchener. It's this brand