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Lavender Scones Recipe

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4.2 from 2 reviews

Delightful and aromatic Lavender Scones that combine the subtle floral notes of dried lavender with a tender, buttery crumb. Perfect for a charming afternoon tea or a special breakfast treat, these scones are easy to make and bake to golden perfection in just 25 minutes.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp dried lavender buds
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda

Wet Ingredients

  • 1/3 cup cold butter, cut into cubes
  • 1/2 cup buttermilk or substitute (such as milk plus 1/2 tsp lemon juice or vinegar)
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the scones evenly and achieving a golden crust.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the scones from sticking and to make cleanup easy.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, dried lavender buds, baking powder, salt, and baking soda until well combined and evenly distributed.
  4. Cut in Butter: Using a pastry blender or your fingers, incorporate the cold butter into the dry ingredients until the mixture resembles coarse cornmeal with small pea-sized pieces of butter throughout.
  5. Prepare Buttermilk Mixture: Add vanilla extract to your buttermilk (or substitute). Reserve 2 tablespoons of this mixture for brushing on top of the scones later.
  6. Add Wet to Dry: Pour the buttermilk mixture into the bowl with dry ingredients and stir until just combined, forming a soft dough. Avoid overmixing to keep scones tender.
  7. Knead Dough: Turn the dough onto a lightly floured surface and knead quickly and gently just until the dough holds together, about 4-5 turns.
  8. Shape Dough: Pat the dough into a rectangle shape approximately 8x4 inches.
  9. Cut into Triangles: Cut the rectangle lengthwise in half, then each half in half again so you have four rectangles. Cut each rectangle diagonally in half to create eight triangular scones.
  10. Prepare for Baking: Transfer the scones onto the prepared baking sheet. Brush the tops with the reserved buttermilk mixture and sprinkle with additional sugar and lavender buds for garnish.
  11. Bake: Bake in the preheated oven for about 15 minutes or until the scones are golden brown on top and cooked through.
  12. Cool: Remove the scones from the oven and cool on a wire rack before serving to allow flavors to develop and avoid crumbling.

Notes

  • Buttermilk substitute can be made by adding 1/2 teaspoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Use dried culinary lavender buds to avoid bitterness; make sure they are food grade and not perfumed.
  • For a dairy-free version, substitute butter with vegan butter and use dairy-free milk with lemon juice for buttermilk.
  • Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Find it online: https://cozyplatter.com/lavender-scones-recipe/