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Lavender Scones

These Lavender Scones are a delightful variation of the classic British scone, infused with dried lavender buds, creating a perfect balance of crumbly texture and floral sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: British, European
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For that beautiful scone structure.
  • 0.5 cup sugar Sweetness to balance the flavors.
  • 2 tsp dried lavender buds Be sure to use culinary-grade lavender for the best flavor.
  • 2.5 tsp baking powder This helps the scones rise.
  • 0.5 tsp salt Enhances all the flavors.
  • 0.25 tsp baking soda Adds to the rising process.
Wet Ingredients
  • 0.33 cup cold butter, cut into cubes Cold butter is key for that flaky texture—keep it chilled right before you use it.
  • 0.5 cup buttermilk or substitute This adds moisture and tang. You can use regular milk with a tablespoon of vinegar as a quick substitute.
  • 0.5 tsp vanilla extract For added depth of flavor.

Method
 

Baking Preparation
  1. Preheat the oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. Whisk together flour, sugar, lavender buds, baking powder, salt, and baking soda in a large mixing bowl.
  4. Combine cold butter with dry ingredients using a pastry blender until the mixture resembles coarse cornmeal.
  5. Add vanilla to the buttermilk, reserving 2 tablespoons for brushing on the scones.
  6. Pour the buttermilk mixture into the dry ingredients and stir gently until just combined.
  7. Turn dough onto a lightly floured surface and knead quickly just until the dough holds together.
  8. Pat the dough into a rectangle shape about 1-inch thick.
  9. Cut the rectangle lengthwise and then each rectangle in half, then cut each piece diagonally in half to create eight triangles.
  10. Transfer the scones to the prepared baking sheet.
  11. Brush the tops with the reserved buttermilk and sprinkle with sugar and lavender buds.
  12. Bake for about 15 minutes or until golden brown.
  13. Cool on a wire rack for a few minutes before serving.

Notes

These scones are best enjoyed fresh. Store in an airtight container at room temperature for 2-3 days.