Lavender Scones
This recipe for homemade Lavender Scones will fill your kitchen with a wonderful aroma on a warm spring morning. The key to making the perfect scone is keeping your ingredients cold. That's why several steps in the recipe will include a refrigeration break. We love enjoying this recipe with fresh butter and fruit preserve.
Yields: 8 Scones Time: About 1.5hrs
Ingredients:
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup granulated cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch kosher salt
- 1/4 teaspoon dried lavender buds
- 4 ounces unsalted butter, cubed and very cold
- 2/3 cups plus 2 tablespoons lowfat buttermilk, separated
Instructions:
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Preheat the oven to 375 degrees F. Line the bottom of a sheet pan with parchment paper.
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Put the flour, sugar, baking soda, baking powder, salt and lavender in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
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Toss the cubed butter into the dry ingredients and place the bowl into the refrigerator to chill for 15 minutes.
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Beat the chilled dry ingredients and butter on medium speed until the mixture resembles coarse corn meal.
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Remove the bowl from the mixer and add cup of buttermilk. Using a spatula stir until just combined being careful not to over mix.
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Turn the dough out onto a lightly floured work surface. Knead a few times just until it comes together. Flatten into a 1-inch disk, wrap in plastic wrap and refrigerate for 15 minutes.
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Remove the dough from the refrigerator an unwrap it. On a lightly floured work surface cut the dough into 8 wedge-shaped pieces.
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Place the wedges on the prepared pan and brush the tops with the remaining buttermilk.
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Bake on the middle shelf of the oven, rotating the pans 180 degrees halfway through the baking time, until the tops are golden brown, about 17-20 minutes.
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Serve warm or a room temperature.