It’s scones again.
I feel like I need duck every time I hand you another scone recipe lest you throw it back at me.
But I just love them. So.much.
I have made lavender cupcakes for you before and they were divine. When I had a request for scones from a friend a few days ago I couldn’t help but pounce on this recipe.
I was skeptical to put the lemon zest in as well as the vanilla AND lavender. I really wanted a strong lavender flavor and though the other two might overpower it. Not the case. Seriously trust this recipes. Make it as it is written and you wont be disappointed.
Have you ever made something that is lavender flavored? You should do it. It isn’t like just munching on flowers. I promise. It is delicate and light.
These scones are so perfect. Usually I am good after just one scone or sweet treat. I found myself eating three in a row. It was so totally worth it.
They are on the make again soon list. Join me?
One year ago today: Homemade butter
Lavender Scones (makes 16 small ones)
From Bon Appetit
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.