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Lemon Calendula Scones

Sue lau
Prep Time 15 mins
Cook Time 30 mins
Course Bread
Cuisine Scottish
Servings 6 scones


  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon Penzey's powdered lemon peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dried organic calendula blossoms
  • zest of one lemon
  • 1/2 cup cold cubed unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/4 cup half and half or heavy cream
  • 1 teaspoon vanilla extract
  • Topping:
  • 2 teaspoons Bob's Red Mill sparkling sugar coarse
  • 1 teaspoon calendula blossoms


  • Preheat oven to 350°F.
  • Place flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade and pulse 1-2 times to mix.
  • Add zest of one lemon, the larger amount of calendula blossoms and cold cubed butter.
  • Pulse several times until mixture is crumbly.
  • Add lemon juice, half and half, and vanilla, pulsing again just until it comes together.
  • Turn out onto a silpat lined baking sheet and knead a few times to bring it into a smooth ball.
  • Pat into a round disk 8-inches by 1/2-inch thick.
  • Score with a knife into six wedges.
  • Sprinkle with topping and pat it down to make it stick.
  • Bake for 25 minutes.
  • Remove from oven and using a chef's knife, finish cutting through the score marks and separate the pieces on the pan so air can reach the sides.
  • Bake five minutes more.
Keyword Scones