Sweet Lavender Scones
Makes 16 scones
3 cups all-purpose flour plus more for kneading surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds (I used a rounded tsp.)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4″ cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper.
Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. (I cut in the butter using a pastry blender)
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles.
Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar. ( sprinkled with cinnamon sugar)
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
1 cup confectioner’s sugar
1/2 tsp butter melted
about 2 Tbs. cream
few drops Almond extract
few grains salt
Stir ingredients together in a small bowl, using just enough cream for desired consistency. Spread on mostly cooled scones and top with a few lavender buds.