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:
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.
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.
Whisk ½ a cup of buttermilk, 1 egg, and 1½ teaspoons of vanilla extract together in a small bowl.
Add the buttermilk mixture to the flour mixture and combine until the dry ingredients are fully incorporated.
Transfer the dough to a work surface and using floured hands, shape the dough into a ball as best you can.
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.
Brush the scones with the reserved 2 tablespoons of buttermilk.
Place scones on a lined baking sheet and refrigerate for at least 10 minutes.
Preheat the oven to 400 °F.
Bake the chilled scones in the oven for 18-26 minutes (depending on size) until a toothpick inserted comes out clean.
Remove the cookies from the oven and leave them to cool before icing.
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).
Drizzle the lemon lavender icing over each scone while still slightly warm.
Serve with a mug of your favorite coffee or tea and enjoy.
These buttermilk lavender scones are seriously a game changer. I was skeptical at first, but wow! My girls & I made them for brunch last weekend. The smell was amazing and the taste? Pure bliss. Try ‘em out!
Definitely worth trying!
Wow! I made these scones for my fam’s brunch and they were a hit! The lavender was super new for us, but it turned out totally delish. My kids wouldn’t stop munchin’ on ’em! Gotta say, they made our day feel special. Definitely a keeper recipe!
OMG, these scones are lit! Made them for brunch and everyone was blown away. The lavender adds something special. I never thought I'd cook with lavender, but now it's my new fave.
Amazing flavor, fresh!
Wow! Tried these scones for brunch with the fam, and they were a hit! The lavender is super chill. Def my new fave recipe, like whaaat?!
Another bomb British dessert tyty!
Too much vanillia extract, you can just use one tsp works the same.
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