Lemon Scone Strawberry Shortcakes
Strawberry shortcake, spring edition. Tender lemon lavender scones are split and piled with juicy berries and lavender whipped cream. It's a Mother's Day brunch finale that looks like it came from a bakery case.
Strawberry shortcake, spring edition. Tender lemon lavender scones are split and piled with juicy berries and lavender whipped cream. It's a Mother's Day brunch finale that looks like it came from a bakery case.
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Why this pairing works
Scones are sturdier than sponge cake, so they soak up berry juice without going soggy. Blueberry lavender syrup draws the juice out of the strawberries and ties the fruit to the lavender in the scones.
Serves 8 Prep 25 min Cook 20 min
Ingredients
- 1 bag Lavender Scone Mix (Lemon), plus the ingredients listed on the package
- 1 lb strawberries, sliced
- 1 cup blueberries
- 3 Tbsp Lavender Simple Syrup (Blueberry)
- 1 cup heavy cream, cold
- 3 Tbsp Lavender Sugar, divided
- 2 Tbsp milk or cream, for brushing
Directions
- Prepare and shape the scones according to the package directions. Brush the tops with milk and sprinkle with 1 Tbsp Lavender Sugar.
- Bake as directed until golden. Cool at least 15 minutes.
- Meanwhile, toss the strawberries and blueberries with the simple syrup. Let stand 20 minutes, until juicy.
- Whip the cream with the remaining 2 Tbsp Lavender Sugar to soft peaks.
- Split each scone, spoon berries and juice over the bottom half, add a cloud of cream and replace the top.
Serve it with: Lavender Loose Leaf Tea
Make it your own
- Bake the Classic scone mix and use peaches in summer.
- Serve with a pot of Lavender Loose Leaf Tea for Mother's Day.
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