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Recipe for Lavender Scones | Almanac.com

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Lavender Scones

The Editors
Yield
12 Scones
Category
Bread
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Old Farmer's Almanac
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Are you a lavender lover? Your guests will feel like royalty when you present these lavender scones. If you don’t have fresh lavender, use 1 teaspoon dried.

Note: You only need the required amount of lavender for that signature herbal flavor or the taste can be overpowering. Make sure any dried herb says culinary-grade lavender (no pesticides). 

Optional: Garnish with fresh lavender flowers! Add a dollop of fresh cream and jam if desired!

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 3/4-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.

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Comments

Tammy Mullins (not verified)

5 years 12 months ago

Hi, if I have culinary grade lavender, can I sub that for the buds? If so, how much would I use? (The lavender is culinary grade hydrosol.) Thanks!

Hi, Tammy. We suggest that you add 1 small drop for every 1 cup of flour. So for this recipe you would use 2 drops.