This recipe for homemade Lavender Scones will fill your kitchen with a wonderful aroma on a warm spring morning. The key to making the perfect scone is keeping your ingredients cold. That's why several steps in the recipe will include a refrigeration break. We love enjoying this recipe with fresh butter and fruit preserve.
Yields: 8 Scones Time: About 1.5hrs
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup granulated cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- 1/4 teaspoon dried lavender buds
- 4 ounces unsalted butter, cubed and very cold
- 2/3 cups plus 2 tablespoons lowfat buttermilk, separated
Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper.
Put the flour, sugar, baking soda, baking powder, salt and lavender in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
Toss the cubed butter into the dry ingredients and place the bowl into the refrigerator to chill for 15 minutes.
Beat the chilled dry ingredients and butter on medium speed until the mixture resembles coarse corn meal.
Remove the bowl from the mixer and add cup of buttermilk. Using a spatula stir until just combined being careful not to over mix.
Turn the dough out onto a lightly floured work surface. Knead a few times just until it comes together. Flatten into a 1-inch disk, wrap in plastic wrap and refrigerate for 15 minutes.
Remove the dough from the refrigerator an unwrap it. On a lightly floured work surface cut the dough into 8 wedge-shaped pieces.
Place the wedges on the prepared pan and brush the tops with the remaining buttermilk.
Bake on the middle shelf of the oven, rotating the pans 180 degrees halfway through the baking time, until the tops are golden brown, about 17-20 minutes.
Serve warm or a room temperature.