Lavender Scones
Recipe yields 12 scones. Find more recipes on TheNibble.com.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
buttermilk
|
|
| 1 | x |
eggs
|
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
butter, unsalted
very cold, cubed |
|
| ½ | teaspoon |
lavender
buds, dried, minced |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
buttermilk
|
|
| 1 | x |
eggs
|
*
|
| 15 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
butter, unsalted
very cold, cubed |
|
| 2.5 | ml |
lavender
buds, dried, minced |
* |
Directions
Preheat oven to 375°.
In a large bowl, whisk the dry ingredients together.
Using forks, cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough.
Cut the dough into 12 wedges and place on a parchment-lined baking sheet.
Bake for 25 minutes until lightly browned. Serve warm or at room temperature.
