Bake up a batch of these sweet, fragrant scones for Mother's Day. Served with tangy lemon curd and strawberries, they will surely give you a breakfast or afternoon tea to remember! You can find culinary lavender at local specialty kitchen shops, along with sanding sugar. They are best served the day they are made, but you can make them ahead, then wrap and freeze for up to a month.
3 cups flour
3/4 cup sugar
1 Tbsp baking powder
1 tsp dried lavender buds
3/4 cup cold unsalted butter, cubed
1 cup plus 2 Tbsp buttermilk
2 tsp finely grated lemon zest
1 tsp vanilla extract
2 tbsp sanding sugar or granulated sugar
1 1/2 cups lemon curd
Pre-heat the oven to 425 F
Whisk the flour, sugar, baking powder, baking soda, lavender buds, and salt. Set aside. Cut in the butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. In a medium sized bowl, stir together the butter milk, lemon zest and vanilla. Stir into the flour mixture with a fork until a shaggy dough forms. You may need to add a little more buttermilk if the dough is very dry.
Turn the dough out onto a lightly floured counter and knead about 5 times to bring the dough together. Pat the dough out until it’s about ¾ inch thick and cut out with a biscuit cutter.
Set the scones on a parchment paper lined baking sheet about 2 inches apart. Brush with buttermilk and sprinkle the tops with sanding sugar.
Bake about 10-13 minutes, or until the bottoms are browned and a tester in the center comes out clean.
Makes about 16
Adapted from Bon Appetit