Scroll to the bottom of the page for "PRINT RECIPE" ⬇

While visiting Australia last April we stopped by at the Lavender Farm where we had the most divine lavender scones. It seemed a bit weird at first to think of eating lavender but it turned out to be really delicious. I brought back some lavender with me from the farm. It was sold as being suitable for culinary use and I was excited about making my own lavender scones. I also used President butter this time and I found that it makes a world of difference. Much better with President butter!

This is exactly the same recipe I shared earlier. But, I added Lavender this time. The original Buttermilk Scone recipe was from my girlfriend in Penang. You can find her recipe in Craft Passion with some modifications.

I have other various scones recipes that you may like. Oatmeal Buttermilk Scone and Pandan Scone.

How to get puffy and flaky scone:-

Make sure the butter and all wet ingredients must be very cold and try not to use hand mixing the ingredients. Warm hands may warm up the dough and melt the butter.
Chill the dough before baking. This is to make sure the dough stay cold so that the butter doesn’t melt before the scones are baked.
Do not overworking the dough. This will yield tough and chewy scones. Mix until just comes together and the dough still looks lumpy.
Please make sure your baking powder is not expired. Expired baking powder a can cause your scone not to rise.
Use buttermilk or yogurt. The acidity in buttermilk or yogurt breaks down the gluten and make the scones crumb softer.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Lavender Buttermilk Scone

Makes 16 Scones

INGREDIENTS:

450g plain flour, plus a little extra for dusting
70 g brown sugar
5 teaspoons baking powder
pinch of salt
3 teaspoons dried culinary Lavender

150g cold butter (take out from freezer)
7 tbsp buttermilk, plus a little extra for brushing
2 large eggs, whisked

Utensils:

2 inch (5cm) or 3 inch cookie cutter (round straight or round zig zag)

A pastry blender

A baking tray lined with parchment paper

METHOD:

Prepration:

Cut butter into few pieces and place the butter in freezer.
Prepare ingredients and preheat oven to 220C / 425F

Preparing The Dough:

Sift flour, baking powder and salt together in a large bowl.
Add butter and use pastry blender to cut the butter in the flour, until it looks like breadcrumbs. (if you do not have a pastry blender, use knife).
Add sugar, Lavender and mixed well.
In a measuring cup, beat the eggs with 6 Tbsp buttermilk together, and add this to the dry mixture.
Mix the dough with a spreading knife or spatula with cutting movement until it begins to come together, finish mixing it with your hands – it should be soft but not sticky ( if the dough seems too dry, add a little more buttermilk, a teaspoon at a time)
Put the dough in the bowl into the fridge for 10 – 15 mins.

Shaping:

Remove the dough from the fridge.Form the dough into a ball, turn it onto a lightly floured surface and roll / pat it into a circle at least 1 inch (2.5cm) thick – not to roll it any thinner, this is the secret of a well-risen scones.
Cut out the scones by placing the cutter on the dough and giving it a sharp ‘TAP’ – do not twist it, just lift it up and push the dough out. Carry on until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
Place the scones on the baking sheet, brush them lightly with buttermilk and dust with a little flour.

Baking:

Bake in the preheated oven for 10-12 minutes, or until well-risen and golden brown.
Remove them to a wire rack to cool.

Notes:

Traditionally, scones is served with clotted cream and fruit jam.
You can make buttermilk at home if you can’t get from shop. Simply add 1/2 tablespoon of vinegar or lemon juice into 120g milk, stir the mixture and let it stand for about 10 minutes.