
Yield
12 Scones
Category
Course
Preparation Method
Sources
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
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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.
Hi, if I have culinary grade lavender, can I sub that for the buds? If so, how much would I use?
Thanks!
Why isn't there a picture of the scones?
Thanks for your comment. We added a picture of the Lavender scones!
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