Lavender Scones
Light and crumbly scones infused with fragrant lavender, perfect for brunch or afternoon tea.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Preferably organic for best quality
- 0.5 cups sugar Can use coconut sugar for a healthier option
- 2 tsp dried lavender buds Ensure they are culinary-grade
- 2.5 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp baking soda
Wet Ingredients
- 0.33 cups cold butter Cut into cubes, preferably unsalted
- 0.5 cups buttermilk Or a substitute made with milk and vinegar/lemon juice
- 0.5 tsp vanilla extract Add to buttermilk, reserving 2 tablespoons for brushing
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, dried lavender buds, baking powder, salt, and baking soda.
- Combine the cold butter with the dry ingredients until the mixture resembles coarse cornmeal.
- In a small bowl, add vanilla extract to your buttermilk, reserving 2 tablespoons for brushing the tops of the scones later.
- Pour the milk mixture into the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently just until the dough comes together.
- Pat the dough into a rectangle shape about 1-inch thick.
- Cut the rectangle lengthwise into two halves, then cut each half into quarters diagonally.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of each scone with the reserved buttermilk mixture and sprinkle with sugar and additional lavender buds.
- Bake for 15 minutes or until the scones are golden brown.
- Cool on a wire rack, then serve warm.
Notes
These scones are best enjoyed fresh, but can be stored for up to 2 days at room temperature or frozen for a month. Avoid over-kneading the dough to prevent toughness.