For the scones
- 2 cups All-purpose flourplus more for hands and work surface
- ½ cup Granulated sugar
- 2½ tsp Baking powder
- 2 tsp Dried culinary lavender
- 2 tsp Lemon zest
- ½ tsp Salt
- ½ cup Unsalted butterfrozen
- ½ cup Buttermilk
- 1 Large eggs
- 1½ tsp Vanilla extract
For brushing
- 2 tbsp Buttermilk
For the lemon lavender icing
- 3 tbsp Heavy creamor milk
- 1 tsp Dried culinary lavender
- 1 tbsp fresh Lemon juice
- 1¼ cup Confectioners' sugar
Buttermilk Lavender Scones
Have you ever tried cooking with lavender? Let’s face it, not many people have because they probably associate the French herb with air freshener rather than food. I think of my Buttermilk Lavender Scones recipe as a kind of gateway to cooking with lavender. You are going to love them!
Start by making the dough by mixing wet ingredients with dry ingredients. You will end up with quite a sticky dough that can be hard to work with. If your dough is very sticky, try adding a bit more flour to make it easier to work with. Cut into scones and chill for a while before baking. Make a lemon lavender icing by steeping lavender in warm milk or cream. Strain the lavender and add lemon juice and confectioners’ sugar. Drizzle the icing over the top of the scones and enjoy!
To make Buttermilk Lavender Scones, you will need the following ingredients:
Steps to make Buttermilk Lavender Scones
1 | Mix dry ingredients | 1 |
Place 2 cups all-purpose flour, ½ cup granulated sugar, 2½ teaspoons of baking powder, 2 teaspoons of dried culinary lavender, 2 teaspoons of lemon zest and ½ a teaspoon of salt in a large bowl and whisk together. | ||
2 | Add butter | 2 |
Use a box grater to grate ½ a cup of frozen butter. Use a pastry cutter or your fingers to mix it with the dry ingredients until it comes together to make pea-sized crumbs. Place in the refrigerator while you mix the wet ingredients together. | ||
3 | Mix wet ingredients | 1 |
Whisk ½ a cup of buttermilk, 1 egg, and 1½ teaspoons of vanilla extract together in a small bowl. | ||
4 | Mix wet and dry ingredients | 1 |
Add the buttermilk mixture to the flour mixture and combine until the dry ingredients are fully incorporated. | ||
5 | Shape into a ball | 1 |
Transfer the dough to a work surface and using floured hands, shape the dough into a ball as best you can. | ||
6 | Cut into scones | 1 |
Press the dough ball into an 8-inch disc and cut into 8 wedges using a knife. For smaller scones, make two 5-inch dough discs and cut each into 8 wedges. | ||
7 | Brush with buttermilk | 1 |
Brush the scones with the reserved 2 tablespoons of buttermilk. | ||
8 | Chill | 10 |
Place scones on a lined baking sheet and refrigerate for at least 10 minutes. | ||
9 | Heat oven | |
Preheat the oven to 400 °F. | ||
10 | Bake | 25 |
Bake the chilled scones in the oven for 18-26 minutes (depending on size) until a toothpick inserted comes out clean. | ||
11 | Cool | 5 |
Remove the cookies from the oven and leave them to cool before icing. | ||
12 | Make the icing | 15 |
Bring 3 tablespoons of milk or heavy cream to a simmer in a small saucepan. Remove the saucepan from the heat and add 1 teaspoon of lavender immediately. Leave to infuse for 15 minutes. Strain through a fine-mesh sieve set over a bowl and throw away the lavender. Leave to cool for about 5 minutes before whisking in 1 tablespoon of lemon juice and 1½ cups of confectioners’ sugar (or as much sugar as needed to reach your desired consistency). | ||
13 | Drizzle icing over the scones | 1 |
Drizzle the lemon lavender icing over each scone while still slightly warm. | ||
14 | Serve | |
Serve with a mug of your favorite coffee or tea and enjoy. | ||
