This Lavendar Scone recipe from our Cooking Fresh collection is simple to make for every day, but also 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!
Courtesy of Cooking Fresh With The Old Farmer’s Almanac
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons sugar
½ teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lavender flowers or 1 teaspoon dried lavender
¼ cup (½ stick) butter
1 egg, slightly beaten
⅔ 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.
They scones are melt-in-your-mouth delicious and so easy to make!!
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Find more delicious ways to use fresh herbs, fruit, and vegetables in your cooking! Look inside our Cooking Fresh collection.