Lavender Scones
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 Scones
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Calories
214 kcal
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Course
Bread
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Cuisine
International
Lavender Scones
Description
These scones use all-purpose flour combined with sugar and dried lavender buds for floral notes. Leavening is achieved through baking powder and baking soda, balanced with salt. Cold butter is cut into the dry ingredients until the mixture resembles coarse cornmeal, creating flakiness once baked. Vanilla extract is added to the buttermilk for subtle sweetness and aroma. The dough is formed into a rectangle, cut into triangular shapes, then brushed with reserved buttermilk before baking at a high temperature for golden edges and a tender crumb.
The result is a nicely risen scone with a soft interior and slightly crisp exterior, accented by bursts of lavender flavor. The gentle floral hint pairs well with traditional sweet accompaniments such as jam or clotted cream, or can be enjoyed plain for a less sweet option.
These scones work well as a teatime treat or brunch item, bringing a subtle twist with the lavender and vanilla notes. They can be served warm or at room temperature and are best consumed fresh.
If buttermilk is unavailable, a substitution of milk mixed with lemon juice or vinegar is effective and works with non-dairy milks as well. This acidity supports the baking soda for proper rise and tender texture.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 2 teaspoon dried lavender buds
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup butter cut into cubes, cold
- ½ cup buttermilk or substitute (see note
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Whisk together flour, sugar, lavender buds, baking powder, salt, and baking soda
- Using a pastry blender, combine butter with dry ingredients until it resembles coarse cornmeal
- Add vanilla to your buttermilk (or buttermilk substitute), reserving 2 tablespoon for brushing on scones.
- Add milk to dry ingredients and combine.
- Turn dough onto a lightly floured surface and knead quickly until dough takes shape.
- Pat dough into a rectangle shape.
- Cut the rectangle lengthwise and then each rectangle in half. Cut each piece diagonally in half so that you end up with eight triangles.
- Transfer to prepared baking sheet. Brush the top of each scone with the liquid you are using, and sprinkle with sugar and lavender buds.
- Bake for 15 minutes until golden.
- Cool on a rack.
Notes
- If buttermilk is unavailable, mix 2 tablespoons lemon juice or vinegar into regular milk and let sit for 5 minutes to substitute.
- This substitution also works with non-dairy milks for dairy-free alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Scones
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 214kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 270mg | 11% |
| Potassium | 272mg | 6% |
| Sugar | 13g | 26% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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