strawberry lavender scones

April 17, 2014


strawberry lavender scones
Way back when, ok a few months ago in February, I made lavender scones for Valentine’s Day. I posted them on Instagram but never got around to sharing them in a blog post. I wanted to make them again but try something different so I added strawberries to the batter. What resulted might be the best dang scone I’ve ever had. My one problem with scones sometimes is that they can be too dry but these were perfect. Crispy on the outside, soft on the inside. Can’t wait to make these again!
strawberry lavender scones
making scones
making scones
making scones
strawberry lavender scones
strawberry lavender scones
Strawberry Lavender Scones 
makes 10 large scones
3 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon dried lavender
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk, plus 1 Tablespoon
1 cup fresh strawberries, dice the majority but leave some larger chunks
lavender sugar for sprinkling {mix 2 Tablespoons granulated/sanding sugar with 1 teaspoon of dried and chopped lavender buds}
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda and salt. Cut in butter with your fingers {or a pasty cutter} until the mixture forms a coarse meal. Work the butter into the dry ingredients until butter flakes are the size of oat flakes. In a separate bowl, combine the egg with the buttermilk and beat lightly with a fork. Add to the flour mixture to make a dough. Fold in the strawberries.
Knead dough on a lightly floured board. Roll into a 1-inch thickness and using 2-inch cookie cutters, make into rounds. You can also cut them into squares if you prefer. 
Place rounds onto baking sheet with parchment paper. Brush lightly with the remaining 1 Tablespoon of buttermilk and sprinkle with the lavender sugar. Baking for 15-18 minutes or until golden brown on top. Serve warm. Scones are best enjoyed the day they are made, but you could also freeze them and reheat in the oven if you want to enjoy them longer!
I feel like these scones would be perfect for Easter brunch or for Mother’s Day. I brought some over for my parents and they loved them too. That’s when I know it’s a real hit!
Happy Thursday everyone! Thanks so much for reading!
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