Why Make This Recipe
Bakery-Style Lavender Scones are a delightful treat that can brighten anyone’s day. They are light, airy, and packed with the subtle floral flavor of lavender, making them perfect for breakfast or an afternoon tea. Not only are they easy to make, but they also fill your kitchen with an amazing aroma while baking. These scones offer a unique twist on traditional recipes, allowing you to enjoy something special in just a short time.
How to Make Bakery-Style Lavender Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup dried culinary lavender
- 1 tablespoon lemon zest
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash, optional)
Directions
- Preheat the oven to 400°F (200°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the dried lavender and lemon zest.
- Pour in the buttermilk and vanilla extract, and stir until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into wedges or use a round cutter to cut out scones.
- Place the scones on the prepared baking sheet. If desired, brush the tops with beaten egg for a golden finish.
- Bake for 15-20 minutes or until lightly golden brown.
- Allow to cool slightly before serving.
How to Serve Bakery-Style Lavender Scones
Bakery-Style Lavender Scones are best enjoyed warm, straight from the oven. You can serve them plain or with a dollop of clotted cream and a drizzle of honey or lemon curd. Pair them with a cup of tea or coffee for a lovely afternoon snack. They can also be an elegant addition to brunch.
How to Store Bakery-Style Lavender Scones
If you have leftover scones, store them in an airtight container at room temperature for up to two days. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer bag. To reheat, simply warm them in the oven for a few minutes before enjoying.
Tips to Make Bakery-Style Lavender Scones
- Make sure your butter is cold. This helps create flaky layers in the scones.
- Don’t overmix the dough to keep the scones tender.
- You can adjust the amount of lavender according to your taste. If you prefer a stronger flavor, feel free to add a little more.
- For extra flavor, experiment with adding dried fruits or nuts to the dough.
Variation
For a different twist, try adding fresh berries like blueberries or raspberries to the dough. The tartness of the berries complements the sweetness of the scones beautifully.
FAQs
Q: Can I use fresh lavender instead of dried lavendar?
A: Yes, you can use fresh lavender. Just double the amount since dried herbs are more concentrated.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for a few hours before baking. Just make sure to let it come to room temperature slightly before shaping.
Q: What if I don’t have buttermilk?
A: If you don’t have buttermilk on hand, you can make a substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
Bakery-Style Lavender Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Wet Ingredients
- 3/4 cup buttermilk
- 1 egg (for egg wash, optional)
Mix-ins
- 1/4 cup unsalted butter, cold and cubed Make sure butter is cold for flaky scones.
- 1/4 cup dried culinary lavender Adjust quantity according to taste.
- 1 tablespoon lemon zest
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Grease or line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Stir in the dried lavender and lemon zest.
- Pour in the buttermilk and vanilla extract, and stir until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle and cut into wedges or use a round cutter to cut out scones.
- Place the scones on the prepared baking sheet. If desired, brush the tops with beaten egg for a golden finish.
Baking
- Bake for 15-20 minutes or until lightly golden brown.
- Allow to cool slightly before serving.