Name: Sweet Lavender Scones
Cook time: 15 minutes
Total time: 45 minutes (includes baking and cooling time)
Yield: Makes 16 servings
Ingredients: 3 cups all-purpose flour plus more for surface; 3/4 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon dried lavender buds; 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes; 1 cup plus 2 tablespoons buttermilk; 2 teaspoons finely grated lemon zest; 1 teaspoon vanilla extract; 2 tablespoons sanding or granulated sugar; 1 1/2 cups store-bought lemon curd; Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

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Sweet Lavender SconesMarcus Nilsson

These flaky scones can be made the morning of your party.

Recipe information

Total Time
45 minutes (includes baking and cooling time)
Yield
Makes 16 servings

Ingredients

3 cups all-purpose flour plus more for surface

3/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon dried lavender buds

1 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes

1 cup plus 2 tablespoons buttermilk

2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

2 tablespoons sanding or granulated sugar

1 1/2 cups store-bought lemon curd

Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

Preparation

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Step 2
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Step 3
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
Step 4
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Step 5
Serve warm or at room temperature with lemon curd.

TagsScone Pastries British European Lavender Herbs & Spices Buttermilk Dairy Lemon Citrus Fruit Brunch Nut Free Vegetarian Easy Quick Baking Bon Appétit

Recipe notes

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