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Recipe for Lavender Scones | Almanac.com

Lavender Scones

Yield
12 Scones
Category
Bread
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Old Farmer's Almanac

Lavender Scones
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Your guests will feel like royalty when you present these Lavender Scones. Optional: Garnish with fresh lavender flowers.

Because of lavender’s 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.

If you don’t have fresh lavender flowers, use 1 teaspoon dried. Make sure it’s says culinary-grade lavender (no pesticides).

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)

4 years 1 month ago

The lavender is culinary grade hydrosol.

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.

Tammy Mullins (not verified)

4 years 1 month ago

Hi, if I have culinary grade lavender, can I sub that for the buds? If so, how much would I use?
Thanks!

BJ DAY (not verified)

5 years 6 months ago

Why isn't there a picture of the scones?