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We went diving on Memorial Day and then decided to warm up with some coffee and a snack. I got a scone, and Papi Chulo told me he’d never had a scone before. I told him he couldn’t steal my scone because I was hungry, but that I’d be glad to make some soon. I finally had the time to bake scones this Saturday, and I’d recently purchased some culinary lavender, so I had to make these lavender scones. Yum!
If you’ve never eaten lavender, I think it’s high time you tried it! Just make sure that you eat culinary/food-grade lavender, not something you picked up at the craft store. Culinary lavender can be found at specialty stores, “natural” grocery stores (Whole Foods, Earth Fare, etc.), at some farmers’ markets, or online. There are lots of edible lavender choices on Amazon, which is where I got mine!
Depending on how you roll and cut the dough, this recipe should make anywhere from 8-12 3″ round scones. They keep for about a day or so, but they really are best eaten fresh. The recipe doesn’t use any power equipment – you don’t need a large food processor or a standing mixer to make these! I did use one of my favorite small kitchen accessories, though: my Tovolo silicone spatula.
- 2 cups of flour
- 1 teaspoon or cream of tartar
- ½ a teaspoon of table salt
- ½ a teaspoon of baking soda
- 2 tablespoons of sugar
- 4 tablespoons of unsalted butter, cut into ½" pieces and cold (not room temperature)
- 1 tablespoon of dried culinary lavender
- ¾ cup of whole milk
- Sanding sugar or granulated raw sugar, for topping, if desired
- Place an oven rack in the middle position and pre-heat your oven to 450 degrees Fahrenheit.
- Combine the flour, cream of tartar, salt, baking soda, and sugar in a large bowl.
- Add the pieces of butter and use two knifes (or a pastry blender, if you have one) to cut the butter into the flour mixture until it becomes course and sandy looking.
- Add the lavender.
- Use a silicone spatula to just mix the lavender, then form a well in the center of the dry ingredients.
- Pour the milk into the well and then stir with the spatula until everything is just combined.
- Turn the dough out onto a floured surface and roll out (flouring the top and the rolling pin, as necessary) to a ½" thickness.
- Using a floured biscuit cutter, cut out the scones and place them on a lightly greased baking sheet.
- If you re-roll the dough, the resulting scones won't be as light and fluffy as they "should" be, so try to cut the scones as closely as possible to one another in order to minimize waste.
- Sprinkle the additional sugar lightly over the scones, if you want. I recommend it!
- Bake the scones until the tops are lightly golden brown, about 10-12 minutes.
- Serve and enjoy! They're particularly delicious with honey or lemon curd.
Don’t they just look amazing? You can tell I had fun photographing the scones.
I wanted to add some lemon zest to the recipe, but I thought about how I’ve been putting citrus in absolutely everything lately and decided to mix things up a little. I think they’d be really tasty with a teaspoon or two of lemon zest, though!
Have you ever eaten lavender? What’s your favorite scone flavor?