Buttermilk Lavender Scones

Using my favorite scones recipe, you can make bakery-style lavender scones right at home. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.

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

Lemon Lavender Icing

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

Instructions

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