Lavender Buttermilk Scones (Print Version)

# Ingredients:

→ Scones

01 - 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
02 - 1/2 cup (100g) granulated sugar
03 - 2 and 1/2 teaspoons baking powder
04 - 2 teaspoons dried culinary lavender
05 - 2 teaspoons lemon zest
06 - 1/2 teaspoon salt
07 - 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
08 - 1/2 cup (120ml) buttermilk, plus 2 Tablespoons (30ml) for brushing
09 - 1 large egg
10 - 1 and 1/2 teaspoons pure vanilla extract
11 - optional: coarse sugar for topping

→ Lemon Lavender Icing

12 - 3 Tablespoons (45ml) heavy cream or milk
13 - 1 teaspoon dried culinary lavender
14 - 1 Tablespoon (15ml) fresh lemon juice
15 - 1 and 1/4 cups (150g) confectioners' sugar

# Instructions:

01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, dried culinary lavender, lemon zest, and salt until well combined. This mixture forms the dry base of your scones.
02 - Take your frozen butter and grate it using a box grater. Add these butter shavings to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. Place this mixture in the refrigerator or freezer temporarily while you prepare the wet ingredients.
03 - In a separate small bowl, whisk together 1/2 cup of buttermilk, the egg, and vanilla extract until combined. Remove the flour-butter mixture from the refrigerator and drizzle the wet ingredients over it. Stir everything together until the dough appears moistened. The dough will look somewhat shaggy at this stage.
04 - For triangle scones: Turn the dough out onto a lightly floured surface. With floured hands, work the dough into a ball as best you can. The dough will be sticky, so add a little more flour if needed, or an extra tablespoon of buttermilk if it seems too dry. Press the dough into an 8-inch disc, then use a sharp knife or bench scraper to cut it into 8 equal wedges. For smaller scones, form the dough into two 5-inch discs and cut each into 8 wedges. For drop scones: Keep the dough in the bowl and mix until it comes together. Then drop about 1/4 cup of dough for each scone onto a lined baking sheet, spacing them about 3 inches apart.
05 - Brush the shaped scones with the remaining 2 tablespoons of buttermilk. If desired, sprinkle the tops with coarse sugar for extra crunch and sweetness. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes. This important step helps prevent the scones from spreading too much during baking.
06 - While the scones are chilling, preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you're making mini or drop scones, you may need two baking sheets.
07 - After chilling, arrange the scones on your prepared baking sheet(s), leaving 2-3 inches between each. Bake for 18-26 minutes, or until the edges are golden brown and the tops are lightly browned. Larger scones will take closer to 25 minutes to bake. While the scones are baking, you can start preparing the icing.
08 - In a small saucepan over low heat, bring the milk or heavy cream to a simmer. Remove from heat and immediately add the dried lavender. Allow this to steep for 15 minutes to infuse the lavender flavor. Strain the milk through a fine-mesh sieve into a bowl, discarding the lavender solids. Let the infused milk cool for about 5 minutes, then whisk in the fresh lemon juice and confectioners' sugar until smooth. If you prefer a thicker icing, add more confectioners' sugar as needed.
09 - Remove the scones from the oven and let them cool for a few minutes on the baking sheet. While they're still warm, drizzle or spread the lemon lavender icing over the tops. The warm scones will help the icing to set slightly. Serve warm or at room temperature. Leftover scones can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

# Notes:

01 - The scones can be frozen before baking - freeze the shaped dough for 1 hour, then transfer to a container. Bake from frozen, adding a few minutes to the bake time.
02 - You can also freeze baked, unglazed scones for up to 3 months. Thaw and rewarm before adding icing.
03 - To make ahead: Prepare the scones through shaping, cover, and refrigerate overnight. Bake as directed the next day.
04 - If you don't have buttermilk, you can make a substitute with milk and lemon juice as described in the notes.
05 - One medium lemon will provide enough zest and juice for this recipe.

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