lavender scones

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<em>Using my favorite <a href="https://sallysbakingaddiction.com/scones-recipe/" rel="">scones recipe</a>, you can make bakery-style <strong>lavender scones</strong> right at home. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.</em>

</div>

Lavender Buttermilk Scones

cup (100 grams) granulated sugar

teaspoons baking powder

lavender

lemon zest

teaspoon salt

cup (1 stick; 115 grams) unsalted butter, frozen

(120 milliliters) buttermilk, plus 2 Tablespoons (30 milliliters)

1 large egg

teaspoons pure vanilla extract

sugar

Tablespoons (45 milliliters) heavy cream or milk

Tablespoon (15 milliliters) fresh lemon juice

Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video and photo above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.

To make triangle scones

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it&#8217;s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.

Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. (Tip: I like to start the icing while the scones cook so the milk has a chance to steep.) Remove from the oven and cool for a few minutes before icing.

Make the icing

In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes. Whisk in the lemon juice and confectioners&#8217; sugar. Feel free to add more confectioners&#8217; sugar to thicken, if desired. Drizzle over warm scones. Icing can be made 1-2 days ahead and stored in the refrigerator.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Sally, these were amazing! I’ve never tried scones before, but they turned out beautifully.   The fragrance in my kitchen is heavenly!  My family loved them. I will definitely make again.  Thank you!

OMG SO AMAZING!! I came across this recipe while we have been in lockdown.  I ordered culinary lavender from Etsy. I did made a few tweaks by cutting the buttermilk to a 1/3 cup and added 3 T (1.5oz) lemon juice into the dough mixture. I also added an extra T. of heavy cream and lemon juice to the icing mixture. I was nervous using lavender for fear of it tasting more like soap, but I am beyond pleased with this recipe! Thank you so much for sharing!!

These are some of the BEST scones I’ve ever made. The recipe is perfect!! Will be making these regularly this summer!

I LOVE scones, and these are the best scones by far!  Fantastic recipe and tips to making them crunchy on the outside, moist on the inside, and packed with wonderful flavor!

ABSOLUTELY DELICIOUS. just made this and wow.  Perfection.

Pretty good results but can’t really taste the lavender and our scones didn’t rise much. Still, a tasty option for breakfast.

Oh dear Mama... these are perfect! I'm not a baker but I had some culinary lavender and decided to try this recipe.  I watched the tutorial and followed Sally's advice about frozen grated butter and keeping the dough cold.  These scones are better by far than any I've had at a bakery, and they're quite easy!! Planning on making more tomorrow!!!

So tasty! I'm wondering for next time - could I use honey instead of sugar? I love the flavor combo of honey and lavender, but I'm not sure if the substitution would work in terms of baking chemistry.

I used milk to make the icing and adding the lemon caused it to curdle. Perhaps I added it too early.

SOOOO yummy - my family is IN LOVE with everything about these scones... I was even told that they are "better than a chocolate chip cookie" (which is a very big deal in my household!)

OMG -- heaven in my mouth, folks. We were out of buttermilk (I usually keep some for chicken brine), so I used a half cup of heavy cream instead. For the icing -- and now we were out of heavy cream! -- I used oat milk. Can I tell you that the icing was still incredible? I love the delicate lavender-lemon taste. And the scones were ridiculously good. I've never made such good scones. Truly a great recipe. Thank you, Sally!

https://www.youtube.com/watch?v=gMudz_qFu7E

Use this basic scone dough for any sweet scone variety. See blog post for a couple savory scone options. Feel free to increase the vanilla extract and/or add other flavor extracts such as lemon extract or coconut extract. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

Ingredients
2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
1/2 teaspoon salt
2 and 1/2 teaspoons baking powder
1/2 cup (1 stick; 115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream or buttermilk (plus 2 Tbsp for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1–1.5 cups add-ins such as chocolate chips, berries, nuts, fruit, etc
optional: 1/2 – 1 teaspoon ground cinnamon, coarse sugar, and toppings such as vanilla icing, salted caramel, lemon icing, maple icing, brown butter icing, lemon curd, orange icing, raspberry icing, dusting of confectioners’ sugar

Get the full recipe: https://sallysbakingaddiction.com/scones-recipe/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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