Light and buttery scones filled with fresh lavender blossoms. These lavender scones are perfect with a cup of tea for an afternoon snack.
Just a few days ago, my friend Emily and I went to Dartealing Lounge for afternoon tea. It’s a cute little tea place just outside of the financial district. The area is a little sketchy, and we would have totally missed it if we didn’t know what we were looking for. The menu seemed endless. There were several choices for tea sandwiches, and what seemed like dozens of options for teas. Each afternoon tea service comes with pastries such as macarons, shortbread cookies, and scones.
As fun as the experience was, it does get rather expensive. So I thought I could recreate some of what we tried. That way we can invite friends over and have our own little afternoon tea party.
A few posts ago, we had lavender shortbread cookies.
Today, I wanted to introduce to you lavender scones.
These scones are lightly sweetened with the floral fragrance of lavender in each bite.
They’re great for breakfast with a little honey or jam. And perfect for an afternoon snack with your favorite tea.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
In a large bowl, add all purpose flour, lavender buds, granulated sugar, baking powder, baking soda, and salt. Mix until they are well incorporated.
Next, add in cubed cold butter and cut it into the mixture until they become flaky or pea like. I used my fingers to do this. The butter mixed with the flour will appear crumbly.
In a small bowl, whisk a lightly beaten egg with cold buttermilk. Pour this buttermilk and egg mixture into the flour mixture. Stir until dough forms.
Place the dough onto a floured surface and knead it several times. Roll out the dough until it is about an inch thick. Cut the scones into triangles or use a round cookie cutter to make about 10-12 scones. Place them onto the baking sheet.
In a small bowl, beat an egg. Use a brush to brush the beaten egg lightly over the top of the dough. This will help the tops of the scones turn brown. Sprinkle granulated sugar on top.
Bake the scones for 15-18 minutes or until the tops are golden brown.
Serve the scones warm.
- 3 cups all purpose flour
- 1 tablespoon fresh lavender buds
- ½ cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, cubed
- ¾ cup cold buttermilk
- ½ tablespoon vanilla
- 1 large egg, beaten
- 1 large egg, beaten
- Granulated sugar for sprinkling
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large bowl, mix together all purpose flour, fresh lavender buds, granulated sugar, baking powder, baking soda, and salt until well incorporated.
- Add cubed butter to the flour and cut them into the flour. Use a pastry cutter or your fingers to break the butter until the flour butter mixture appears crumbly.
- In a small bowl, gently whisk together a beaten egg, buttermilk, and vanilla. Pour this mixture into the flour mixture. Stir to mix until dough forms.
- Place the dough onto a floured surface and knead several times before rolling the dough out into one inch thickness.
- Cut the dough into triangles or use a cookie cutter to form circles.
- Place scones onto the baking sheet. Brush the top of the scones with the beaten egg. Sprinkle granulated sugar on top.
- Bake the scones for 15-18 minutes until the tops turned brown.
- Serve the scones warm.