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Lemon-Lavender Scones




Source of Recipe


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Recipe Introduction


makes 8 or 12 scones


List of Ingredients




2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1 Tablespoon lemon zest
2 teaspoons dried lavender flowers
2 teaspoons vanilla extract
4 oz. unsalted butter, very cold
3/4 cups buttermilk

Glaze:
2 Tablespoons butter
1 Tablespoon honey



Recipe



Combine the flour, baking powder, soda, salt, sugar, lemon zest and lavender.
Dice the cold butter. Cut into the dry mixture quickly so that the butter is pea sized.
Combine vanilla and buttermilk, add to dry ingredients; mix until just combined.
Turn out onto a floured surface and pat into a disk shape about 1" thick.
Cut into triangles and place onto a lightly greased baking sheet.
Bake at 400° F. until lightly browned.
10-12 minutes for 12 scones
12-15 minutes for 8 scones

Heat the glaze and brush on top of each scone immediately after they come out of the oven.


Cissy’s Notes: A Cuisinart food processor does a much better job of mixing the dry mixture and butter into pea sized pieces. The Lemon Lavender Scone dough is very wet and difficult to cut, so I patted it into a circle, scored it as best I could and when it was supposed to be finished baking, I separated the pieces and put them back into the oven for about 3 more minutes.