If you’re looking for the perfect spring pastry, you’ve come to the right place!
Prep Time: 40 minutes. Cook Time: 25 minutes. Yields: 8 large or 16 small scones.

You’ll Need:
– 2 cups all-purpose flour
– ½ cup granulated sugar, plus a few tablespoons for topping
– 2 ½ teaspoons of baking powder
– 2 teaspoons of dried culinary lavender
– 2 teaspoons lemon zest
– ½ teaspoon salt
– ½ cup unsalted, frozen butter
– ½ cup buttermilk, plus 2 tablespoons for brushing
– 1 large egg
– 1 ½ teaspoons pure vanilla extract

Lavender, Lemon Icing:
– 3 tablespoons heavy cream or milk
– 1 teaspoon dried culinary lavender
– 1 tablespoon fresh lemon juice
– 1 ¼ cups confectioners’ sugar

Scone Instructions:
1. Whisk together flour, sugar, baking powder, lavender, lemon zest, and salt.
2. Grate the frozen butter, then add to the dry mixture and combine using a pastry cutter (two forks or your fingers also work if you don’t have one).
3. Whisk ½ cup buttermilk, the egg, and vanilla extract in a small bowl. Combine with flour mixture until everything appears moist (warning: do not over mix).
4. Work dough into a ball with well-floured hands on a flour-coated counter (dough will be sticky). Press into an eight-inch disc and cut into 8 wedges, then place on a baking sheet.
5. Brush the scones with remaining buttermilk and sprinkle on sugar.
6. Place scones in the fridge for 15 minutes and preheat your oven to 400ºF.
7. Bake for 18-26 minutes, until golden brown.
Icing Instructions:
1. Bring milk to a simmer in a small saucepan using low heat.
2. Remove from heat and immediately add the lavender. Let steep for 15 minutes then strain the milk and discard lavender.
3. Whisk in the lemon juice and confectioners’ sugar.
4. Drizzle over scones and enjoy!