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Lavender Scones

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
12 Scones
Category
Bread
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Old Farmer's Almanac

Are you a lavender lover? Your guests will feel like royalty when you present these lavender scones. These perfect scones come together in a flash (but we won’t tell—feel free to pretend you spent hours laboring in the kitchen).

If you don’t have fresh lavender, use 1 teaspoon dried.

Note: You only need the required amount of lavender for that signature herbal flavor, or the taste can be overpowering. Make sure any dried herb says culinary-grade lavender (no pesticides). 

Optional: Garnish with fresh lavender flowers! Add a dollop of fresh cream and jam if desired!

Ingredients
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon grated orange zest
2 teaspoons fresh lavender flowers, or 1 teaspoon dried
1/4 cup (1/2 stick) butter
1 egg, slightly beaten
2/3 cup buttermilk

Instructions

  1. Preheat oven to 400 degrees F. 
  2. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, zest, and lavender. Cut in butter until mixture resembles cornmeal. 
  3. Stir in egg and buttermilk with a fork. 
  4. Turn dough onto a floured board and knead gently but briefly (don’t overknead). 
  5. Divide in half and pat each piece into a 3/4-inch-thick round. Cut each round into six wedges and place them 1 inch apart on an ungreased baking sheet. 
  6. Bake for 20 minutes, or until golden. Serve hot or at room temperature.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Tammy Mullins</span> Sun, 05/20/2018 - 18:50
Hi, if I have culinary grade lavender, can I sub that for the buds? If so, how much would I use? (The lavender is culinary grade hydrosol.) Thanks!
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 05/21/2018 - 14:11

Hi, Tammy. We suggest that you add 1 small drop for every 1 cup of flour. So for this recipe you would use 2 drops.