Sweet Lavender Scones

A fresh baked scone is truly a treat for hosting a tea or just enjoying for breakfast with your favorite hot beverage. Sweet lavender scones are extra special with a hint of a favorite plant from the herb garden.

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Making the scone dough

Cut the chilled butter into 1/4-inch cubes.

Zest the lemon.

Use lavender harvested from your herb garden or purchased lavender buds.

Measure ingredients.

In a large bowl, whisk 3 cups flour, sugar, baking powder, salt and baking powder. 

Add lavender buds.

Whisk to combine.

Add the chilled butter cubes.

Cut in with a pastry cutter until crumbly.

In a smaller bowl, stir together the buttermilk, lemon zest, and vanilla.

Add the wet ingredients to dry ingredients.

Gently fold and stir just until dough forms, taking care to avoid over mixing.

Transfer the dough to a lightly floured surface and knead until dough forms, about 5 turns.

Pat the dough 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. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. 

Transfer to wire racks to cool.

Making the glaze 

In a small bowl, stir together the confectioners sugar, melted butter, almond extract and a few grains of salt adding just enough cream for desired consistency. Spread on mostly cooled scones adding a few lavender buds to the tops while the glaze is still wet.

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Makes 16 scones

INGREDIENTS:

• 3 cups all-purpose flour plus more for kneading surface
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon dried lavender buds
• 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, divided
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract

DIRECTIONS:
Arrange oven racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper or silicone mats.

In a smaller bowl, stir together, 1 cup buttermilk, the lemon zest and vanilla. Add the wet ingredients to dry ingredients. Gently fold and stir just until dough forms taking care to avoid over mixing.

Transfer to a lightly floured surface and 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. 

Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks and let cool.

Glaze

INGREDIENTS 

• 1 cup confectioner’s sugar
• 1/2 tsp butter melted
• about 2 Tbs. cream
• few drops Almond extract
• few grains salt

DIRECTIONS

In a small bowl, stir together the confectioners sugar, melted butter, almond extract and a few grains of salt adding just enough cream for desired consistency. Spread on mostly cooled scones adding a few lavender buds to the tops while the glaze is still wet.

This is an updated post. If you’d like to see the original, check out Scones in the Parlor.

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