This recipe is simple enough to whip up for having scones on hand to grab as you’re running out the door to school or work, yet it’s elegant enough for a fancy brunch or special occasion. The final product has just a hint of lavender that pairs well with honey and a steaming cup of tea.
And when I say “simple,” I mean it: This was so effortless that I didn’t even bother making a trip to the grocery store. Instead, I substituted lemon zest for orange zest and made buttermilk by adding fresh lemon juice to milk. Before I knew it, my kitchen was filled with a delicious lavender smell!
The Old Farmer’s Almanac Garden-Fresh Cookbook (page 255)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lavender flowers or 1 teaspoon dried lavender
1/4 cup (1/2 stick) butter
1 egg, slightly beaten
2/3 cup buttermilk
Preheat the oven to 400 degrees Fahrenheit. In a large bowl, combine the flour, baking powder, baking soda, sugar, salt, zest, and lavender. Cut in the butter until the mixture resembles cornmeal. Stir in the egg and buttermilk with a fork.
Turn the dough onto a floured surface and briefly knead gently (don’t overknead). Divide the dough in half and pat each portion into a ¾-inch-thick round. Cut each round into six wedges and place the wedges 1 inch apart on an ungreased cookie sheet.
Bake for 20 minutes, or until golden. Serve warm or at room temperature.
Makes 12 scones.
Note: Buttermilk can be made by adding 4½ teaspoons of white vinegar or fresh lemon juice to 1 cup of milk. Place the vinegar or lemon juice in a glass measuring cup, then add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (the mixture will begin to curdle). Use as needed in a recipe or cover and refrigerate.
Emily lives in the Pacific Northwest and loves spending time cooking, baking, food blogging and visiting Washington wineries. Two kitchen tools she couldn’t live without are her microplane grater and blue Kitchen Aid Mixer. Her most treasured food memory is her grandfather (now 93 years old!) making sourdough pancakes. Fortunately her big yellow dog, Murray, requires long walks, which gets her out of the kitchen for a bit every day.