Description
Delight in these fragrant and tender Lavender Buttermilk Scones, bursting with floral notes and a touch of lemon zest. Perfect for breakfast or afternoon tea, these scones are baked to golden perfection and topped with a luscious lavender-lemon glaze that adds a sweet and tangy finish.
Ingredients
Scale
Scones
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 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
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- optional: coarse sugar for topping
Glaze
- 2 Tablespoons (30ml) buttermilk (for brushing)
- 3 Tablespoons (45ml) heavy cream or milk
- 1 teaspoon dried culinary lavender
- 1 Tablespoon (15ml) fresh lemon juice
- 1 1/4 cups (150g) confectioners’ sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, dried lavender, lemon zest, and salt to evenly distribute all dry components.
- Incorporate Butter: Grate the frozen unsalted butter with a box grater and add it to the flour mixture. Use a pastry cutter, two forks, or your fingers to combine until the mixture resembles pea-sized crumbs. Chill this mixture in the refrigerator or freezer while preparing the wet ingredients.
- Make Wet Mixture: Whisk the buttermilk, egg, and vanilla extract together in a small bowl until fully combined.
- Combine Wet and Dry: Pour the wet mixture over the chilled flour-butter crumbs. Stir lightly until the dough is moistened and starts coming together.
- Shape Dough: Transfer dough to a floured surface. With floured hands, gently bring the dough into a ball; it will be sticky. Adjust texture by adding more flour if too sticky or an extra tablespoon of buttermilk if too dry.
- Form Scones: Press dough into an 8-inch disc. Using a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, divide dough into two 5-inch discs and cut each into 8 wedges. Alternatively, for drop scones, drop 1/4 cup-sized portions onto a lined baking sheet spaced 3 inches apart.
- Apply Buttermilk and Sugar: Brush the tops of the scones with the remaining 2 tablespoons of buttermilk. Sprinkle coarse sugar over them if desired for a crunchy topping. This can be done before or after chilling.
- Chill Dough: Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes to firm up for baking.
- Preheat Oven: Set oven to 400°F (204°C) and line baking sheets with parchment paper or silicone mats. Use two sheets if baking drop scones.
- Bake Scones: Arrange chilled scones 2-3 inches apart on prepared baking sheets. Bake for 18-26 minutes until golden brown around edges and lightly browned on top—larger scones require closer to 25 minutes.
- Prepare Lavender-Iced Glaze: While scones bake, warm heavy cream or milk in a small saucepan over low heat until simmering. Remove from heat immediately, add dried lavender, and steep for 15 minutes. Strain out lavender and cool for 5 minutes before whisking in lemon juice and confectioners’ sugar. Add more confectioners’ sugar as needed for desired thickness.
- Glaze and Serve: Once scones are slightly cooled, drizzle them with the lavender-lemon glaze. Serve warm for best flavor.
- Storage: Leftover scones can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. The glaze can be made 1-2 days ahead and refrigerated until use.
Notes
- Freezing the butter ensures a flaky texture in the scones.
- Handling the dough gently and chilling before baking prevents tough scones.
- Adjust moisture by adding a tablespoon of buttermilk or flour as needed to achieve pliable but not sticky dough.
- Coarse sugar topping is optional but adds a nice crunch and sparkle.
- Steeping the lavender in warm milk or cream draws out floral notes for the glaze.
- The glaze consistency can be thickened with more confectioners’ sugar if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: lavender scones, buttermilk scones, lemon zest scones, floral scones, breakfast scones, sweet glaze scones
