Sweet Lavender Scones
Delicate scones infused with dried lavender and lemon zest, served with tangy lemon curd. These buttery, tender scones have a subtle floral note and golden-brown crust topped with sparkling sugar.
Ingredients
- •3 cups all-purpose flour plus more for surface
- •¾ cup granulated sugar
- •1 tablespoon baking powder
- •1 teaspoon dried lavender buds
- •1 teaspoon kosher salt
- •½ teaspoon baking soda
- •¾ cup chilled unsalted butter
- •1⅛ cup buttermilk
- •2 teaspoons lemon zest
- •1 teaspoon vanilla extract
- •2 tablespoons sanding sugar
- •1½ cups lemon curd
- •recipe note
Cooking Instructions
- 1.
Arrange racks in upper and lower thirds of oven; preheat to 425°F. 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.
10 min
- 2.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
5 min
- 3.
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 tablespoons buttermilk. Sprinkle with sanding sugar.
10 min
- 4.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
15 min
- 5.
Serve warm or at room temperature with lemon curd.
2 min
