Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup heavy cream or whole milk
- 1 large egg
- 2 tsp pure vanilla extract
- 1 tbsp dried culinary lavender buds (lightly crushed)
- Extra cream for brushing tops
- Optional: coarse sugar for sprinkling
Instructions
- Lightly crush the dried lavender buds with a mortar and pestle to release their aroma.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add the cold butter cubes to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs.
- In a separate bowl, whisk together the egg, cream (or milk), and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture and gently stir. Add the crushed lavender buds and fold until a soft dough forms. Do not overmix.
- Place the dough on a lightly floured surface. Pat it into a 1-inch thick circle.
- Cut the dough into 8 equal wedges using a sharp knife or bench scraper.
- Transfer the wedges to a parchment-lined baking sheet, leaving space between each one.
- Brush the tops with extra cream and sprinkle with coarse sugar if desired.
- Bake in a preheated oven at 400°F (200°C) for 15–18 minutes or until golden brown.
- Remove from the oven and let the scones cool on a wire rack for at least 5 minutes before serving.
Notes
For a stronger floral flavor, add an extra ½ tablespoon of lavender.
To create a light glaze, whisk ½ cup powdered sugar with 1–2 tsp milk and drizzle over cooled scones.
Do not overwork the dough to keep the scones tender.
- Prep Time: 10
- Cook Time: 18