These Lavender Scones were inspired by a wedding favour. You know, those little gifts that the wedding guests get to take home as a keepsake.
My lovely daughter got married this summer. It was a beautiful wedding, but I had forgotten just how much work goes into planning, and organizing a wedding! So many decisions to make, so many details to remember. To make it even more work, my girl decided to DIY most of the decor and favours. (Thanks, Pinterest!) So,I spent one weekend painting 50 mason jars. (Those were the table vases). And another one making up 100 miniature succulent gardens. And another painting tiny birdhouses. I'm exhausted just remembering it all. In the end, everything worked out beautifully, and was worth every minute of time and effort.
One of the easiest favours that we made were little jars of lavender sugar and lavender salts with buds harvested from my garden. They're pretty and worked great with her country style wedding theme. They're also useful for lots of things besides making Lavender scones. Both the salt and sugar can be used as an exfoliating scrub. The lavender salts are nice on grilled meats or veggies along with some lemon. And you can sweeten your tea with lavender sugar.
Each 1/2 pint jar of sugar contains 1/2 cup of sugar and 2-3 tsp of dried lavender buds.
So, since we still have some of these little jars of lavender sugar, I was inspired to make lavender scones. Lavender has a subtle, floral herb flavour (and no, it doesn't taste like soap), which is a great addition to these flakey, buttery scones. The lavender also adds a touch of elegance to ordinary scones, making them perfect for a brunch or tea time treat. They're best served warm with butter or honey.
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp dried lavender buds
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup, plus two tbsp cold butter, cut into cubes
- 1/2 cup buttermilk or use milk, cream or almond milk plus one tbsp lemon juice. Stir and let sit while you mix up your dry ingredients, then reserve one tbsp for brushing on the scones.
- 1/2 tsp vanilla extract
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Whisk together flour, sugar, lavender buds, baking powder, salt, and baking soda
- Using a pastry blender, or your fingers, combine butter with dry ingredients until it resembles course cornmeal
- Add vanilla to your buttermilk (or buttermilk substitute of milk plus lemon juice)
- Add wet ingredients to dry ingredients and combine. Turn dough onto a lightly floured surface and knead quickly until dough takes shape. Pat dough into a rectangle shape. Cut the rectangle lengthwise and then each rectangle in half. Cut each piece diagonally in half so that you end up with eight triangles. Transfer pieces to baking sheet.
- Brush the top of each scone with the liquid you are using, and sprinkle with sugar and lavender buds.
- Bake for 15 minutes until golden.
- Cool on a rack.
Where to get dried Lavender buds? Where we live, lavender is everywhere, and grows like crazy on our property. But if it doesn't grow where you live, you can often find it in specialty spice or herb shops, and can also buy it online if you Google it. It's not an ingredient that can be substituted.