Ingredients for Lavender Scones
Recipe from Bon Appetit
• 3 cups all-purpose flour plus more for surface
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 2-3 teaspoon dried lavender buds, I used Pelindaba culinary lavender
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
• 1 cup plus 2 tablespoons buttermilk
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla or orange extract
• 2 tablespoons sanding or granulated sugar (optional)
1. Preheat to 425°. Line a baking sheet with parchment paper.
2. Add all the dry ingredients together and “activate” the lavender by crushing it up with your fingers. 2 teaspoons gives a faint taste of lavender that can be overpowered by the lemon curd. For a stronger lavender taste use three or more teaspoons. Add in cut up chunks of butter; rub in with your fingers until mixture resembles coarse meal.
3. Whisk 1 cup buttermilk, zest, and vanilla or orange extract in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
4. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a circle, roughly half an inch thick. Cut up like a pie to make eight scones. If you want to make more, smaller scones just divide the dough into two circles and cut like a pie to make 16 smaller scones total.
5. Pour 2 Tbsp. buttermilk into a bowl and use a pastry brush or your fingers to brush the tops of the scones. Sprinkle with sanding sugar, optional.
6. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.
7. Serve warm or at room temperature with lemon curd.
Recipe from Ina Garten
• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt
1. Zest of 3 lemons into a bowl. Add sugar, and use your fingers to thoroughly combine the sugar and zest until infused and fragrant.
2. Cream the butter into the sugar and lemon infusion. Add the eggs one at a time and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 177 degrees F. When it reaches desired consistency remove from the heat and cool or refrigerate. Remember the curd will thicken considerably once cooled. Note: This recipe makes much more than the amount you would need for these scones, about three cups. Luckily, lemon curd goes well on almost anything you can think of, so you’ll have curd for days. Put it on pancakes, waffles, toast, dessert, fruit, etc! Keep refrigerated, or if you don’t think you’ll go through it fast enough you can freeze half of it until needed.