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Fluffy Lavender Scone Tower with Zesty Lemon Curd

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A comforting and fluffy lavender scone recipe paired with a tangy, homemade zesty lemon curd, perfect for brunch or afternoon tea.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp dried culinary lavender buds
  • 6 tbsp (85g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk, cold
  • 1 large egg, cold
  • 1 tsp vanilla extract
  • 3 large eggs (for lemon curd)
  • 1 cup (200g) granulated sugar (for lemon curd)
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest
  • 6 tbsp (85g) unsalted butter, cut into cubes (for lemon curd)
  • Pinch of salt (for lemon curd)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and dried lavender buds.
  3. Add the cold, cubed butter to the dry mixture. Using a pastry cutter or two forks, cut the butter until the mixture looks like coarse crumbs with pea-sized bits.
  4. In a separate bowl, whisk together the cold milk, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Using a silicone spatula, fold the dough gently just until it comes together. It should be slightly sticky but not wet.
  6. Turn the dough out onto a lightly floured surface. Pat into a circle about 1-inch thick. Using a biscuit cutter or a glass, cut out rounds and transfer them to the baking sheet, spacing about 2 inches apart.
  7. Bake for 15–18 minutes until the scones are golden on top and a toothpick inserted comes out clean.
  8. While the scones bake, whisk together eggs, sugar, lemon juice, and zest in a small saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon (about 10 minutes). Remove from heat and whisk in butter and a pinch of salt until smooth. Strain through a fine mesh sieve for silky curd.
  9. Let scones cool on a wire rack for 10 minutes. Stack them into a tower shape, spooning generous dollops of lemon curd between layers. Serve warm or at room temperature.

Notes

Use cold ingredients to keep the dough cool for flaky layers. Fold dough gently to avoid tough scones. Chill dough for 10 minutes if scones spread too much. Cook lemon curd low and slow to avoid scrambling eggs. Let scones cool before stacking to prevent sogginess.

Nutrition

Keywords: lavender scones, lemon curd, fluffy scones, brunch recipe, afternoon tea, floral scones, homemade lemon curd

Find it online: https://bitematrix.com/fluffy-lavender-scone-tower-recipe-with-easy-zesty-lemon-curd/