Lavender Scones

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This recipe is featured in The Old Farmer’s Almanac Garden-Fresh Cookbook. Click here for more free recipes and information about the cookbook!

Because of lavender’s perfumy flavor and strong fragrance, it is used sparingly in cooking. It is most often found in sweets such as jellies, cakes, cookies, and lavender cream, but it is also a surprising component of the savory blend herbes de Provence.

Because of lavender’s perfumy flavor and strong fragrance, it is used sparingly in cooking. It is most often found in sweets such as jellies, cakes, cookies, and lavender cream, but it is also a surprising component of the savory blend herbes de Provence.

Ingredients

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 grated orange zest
2 teaspoons fresh lavender flowers, or 1 teaspoon dried
1/4 cup (1/2 stick) butter
1 egg, slightly beaten
2/3 cup buttermilk

Instructions

Preheat oven to 400 degrees F. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, zest, and lavender. Cut in butter until mixture resembles cornmeal. Stir in egg and buttermilk with a fork. Turn dough onto a floured board and knead gently but briefly (don’t overknead). Divide in half and pat each piece into a ¾-inch-thick round. Cut each round into six wedges and place them 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, or until golden. Serve hot or at room temperature.

Cooking & Recipes

Yield: 

12 Scones

Preparation Method

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