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Lavender Scones

by in Jan 2004
Lavender Scones
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Yield: 12 Scones

Because of lavender’s perfumy flavor and strong fragrance, it is used sparingly in cooking. It is most often found in sweets such as jellies, cakes, cookies, and lavender cream, but it is also a surprising component of the savory blend herbes de Provence.

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  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated orange zest
  • 2 teaspoons fresh lavender flowers, or 1 teaspoon dried
  • 1/4 cup (1/2 stick) butter
  • 1 egg, slightly beaten
  • 2/3 cup buttermilk


Preheat oven to 400 degrees F. In a large bowl, combine flour, baking powder, baking soda, sugar, salt, zest, and lavender. Cut in butter until mixture resembles cornmeal. Stir in egg and buttermilk with a fork. Turn dough onto a floured board and knead gently but briefly (don’t overknead). Divide in half and pat each piece into a 3/4-inch-thick round. Cut each round into six wedges and place them 1 inch apart on an ungreased baking sheet. Bake for 20 minutes, or until golden. Serve hot or at room temperature.
Updated Monday, March 8th, 2004

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