Sweet Lavender Scones Recipes

SWEET LAVENDER SCONES

Sweet Lavender Scones image

These flaky scones can be made the morning of your party.

Provided by Bon Appétit Test Kitchen

Yield Makes 16 servings

Number Of Ingredients 13

Ingredients

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" cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups store-bought lemon curd
Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F. 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 10x6" 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 tablespoons 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.
Serve warm or at room temperature with lemon curd.

SWEET LAVENDER SCONES

Sweet Lavender Scones image

These flaky scones are a lovely way to start your morning or accompany your tea or coffee at any time of the day.

Provided by Annacia

Categories Scones

Time 28m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour, plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender blossoms (or to taste)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup chilled unsalted butter, cut into 1/4-inch cubes
1 cup buttermilk
2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 1/2 teaspoons vanilla extract
2 tablespoons sanding sugar (or granulated)
1 1/2 cups store-bought lemon curd

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F 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 10x6" 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 scones with 2 tablespoons 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.
Serve warm or at room temperature with lemon curd.

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