Sweet Lavender Scones

By Dixie8686

Recipes & Menus | recipes

Sweet Lavender Scones
These flaky scones can be made the morning of your party. For a recipe for lemon curd, go to bonappetit.com/go/curd.

Makes 16

Active:

15 minutes

Total:

45 minutes (includes baking and cooling time)

Recipe by The Bon Appétit Test Kitchen

Photograph by Marcus Nilsson

May 2012

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-inch 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

Details

Servings 16
Cooking time 60mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°. 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 Tbsp. 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.

Hungry for More? To see more recipes like this one, check out our Mother's Day Brunch Slideshow.