Bon Appétit is a magazine that I look forward to receiving every month. I love flipping through the magazine and drooling over the photos and recipes that the publication offers. This month’s feature was on Paris, and I was slightly disappointed that there weren’t many dessert recipes.
I did, however, see this one for lavender scones and already had all of the main ingredients in my kitchen. Luckily, I had bought dried lavender a while back at Penzey’s and was looking for another recipe to use some more of it. This recipe came at the perfect time so I could satisfy both my desire to bake with lavender and my wish to make another Bon Appétit recipe.
I made some slight alterations to the recipe because I didn’t have lemon, lemon curd or sanding sugar. I figured that they were embellishments anyway so I left them all out. The resulting scone is slightly crispy on the outside with a nice, soft chewy center. The aroma of the lavender provides a nice, fresh floral note without overpowering the scone. This scone would definitely taste lovely with the lemon curd that Bon Appétit recommended, but I didn’t have any. Instead, my husband drizzled some honey on his and noted that he liked them better that way. I ate mine plain so I could take in all the aromatics and enjoyed it as-is.
Sweet lavender scones
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 and 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
- 1 cup plus 2 Tablespoons buttermilk divided
- 2 teaspoons finely grated lemon zest I omitted
- 1 teaspoon vanilla extract
- 2 Tablespoons sanding or granulated sugar I did not use
- 1 and 1/2 cups store-bought lemon curd I did not use
Instructions
- 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.(I apparently misread the recipe and added the 2 Tbsp buttermilk into my scone dough - it still turned out fine. I also omitted the sprinkling sugar.)
- Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes (mine baked for 13 minutes and were perfect). Transfer to wire racks; let cool.
- Serve warm or at room temperature with lemon curd. (I did not add lemon zest or serve with lemon curd, but my husband enjoyed his with honey.)
Would love to try this scone recipe sometime. I'd love mine not so sweet ( I am cutting down on sugar…) This will be a great breakfast for the whole family. I can wrap a few for to-go-snack at work. =) Thanks!
these look great, i love finding new ways of using lavender!
I absolutely love scones! I only tried them for the first time last year, so I guess now I have to make up for lost time 😀 I have never baked with lavender. I have to try it. These look delicious and beautiful. -Kim