Lavender Scones
Flaky and light, these lavender vanilla scones are filled with fragrant dried lavender and topped with a sweet vanilla glaze.
Ingredients
Scone Dough
- 2 cups flour
- ⅓ cup sugar
- 2 ½ teaspoon baking powder
- ½ tsp kosher salt
- 2 teaspoon dried lavender plus extra for sprinkling on top if desired
- 8 tablespoon unsalted butter frozen and grated
- 1 egg
- ½ cup + 1 tbsp heavy cream cold, divided
- 2 teaspoon vanilla extract
- 1 tablespoon coarse or sanding sugar for the tops of the scones, optional
Vanilla Glaze
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 3-4 tablespoon heavy cream
Instructions
Scone Dough
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer fit with the paddle attachment, mix flour, sugar, baking powder, salt and lavender. Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks craggy, about 20-30 seconds.
- Mix the egg, ½ cup of heavy cream and vanilla in a small bowl. With the mixer on low speed, slowly add the wet ingredients to the flour and butter mixture. Mix until just blended, about 30 seconds to 1 minute. The dough will look lumpy and may not be fully incorporated yet!
- Dump the dough onto a floured surface and use your hands to form it into a disc pressing any dry ingredients into the dough to combine. If the dough seems too dry you can add more heavy cream to help bring it together. Shape the dough into a circle, about 1-inch thick. You should still see small pieces of butter in the dough. Slice the circle into 8 wedges. Place the scones onto the prepared sheet pan.
- Place the sheet pan with the scones into the freezer for 30 minutes. After chilling, brush the tops of the scones with the remaining 1 tablespoon of cream and sprinkle with sugar if desired. Bake for about 12-14 minutes, until the bottoms are golden brown and the scones look set. Let the scones cool completely and then pour the glaze onto the scones.
Vanilla Glaze
- Combine powdered sugar, vanilla and 3 tablespoon of heavy cream in a small bowl and whisk together until incorporated. If the glaze is too stiff, add an additional tablespoon of heavy cream to get it to a pourable consistency. It should be about the consistency of glue.
Notes
- Make sure to use culinary or food grade lavender. I used this one from Amazon.
- Scones are usually best when eaten the same day they are baked but you can store these scones in an airtight container for about 3 days on the counter. The glaze may sink into the scones and they will start to become dry any longer than that.
- To make these ahead, you can freeze the scones on the baking sheet as in the recipe but once frozen, transfer the scones to a zip top bag or other container and freeze until ready to bake. They may require an extra minute of baking time due to being completely frozen.
Nutrition
Calories: 389kcal
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