Lavender Buttermilk Scones

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 2 teaspoons dried culinary lavender
• 2 teaspoons lemon zest
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing
• 1 large egg
• 1 and 1/2 teaspoons pure vanilla extract
• optional: coarse sugar for topping
• 3 Tablespoons (45ml) heavy cream or milk
• 1 teaspoon dried culinary lavender
• 1 Tablespoon (15ml) fresh lemon juice
• 1 and 1/4 cups (150g) confectioners’ sugar

Steps

1. 1

   Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video and photo above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. 2

   Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, then mix together until everything appears moistened.

3. 3

   Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 more Tablespoon buttermilk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.

4. 4

   Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

5. 5

   Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

6. 6

   Meanwhile, preheat oven to 400°F (204°C).

7. 7

   Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

8. 8

   Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. (Tip: I like to start the icing while the scones cook so the milk has a chance to steep.) Remove from the oven and cool for a few minutes before icing.

9. 9

   In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 15 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool for 5 minutes. Whisk in the lemon juice and confectioners’ sugar. Feel free to add more confectioners’ sugar to thicken, if desired. Drizzle over warm scones. Icing can be made 1-2 days ahead and stored in the refrigerator.

10. 10

    Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.