Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon dried culinary lavender
  • 2 tablespoons turbinado sugar (divided)
  • 2 cups all-purpose flour
  • 1/2 cup old-fashioned oats (not instant or quick-cooking)
  • 5 tablespoons granulated sugar
  • 1 tablespoon poppy seeds
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons cold unsalted butter (diced)
  • 3/4 cup buttermilk (plus 1 or 2 tablespoons if needed)
  • 2 tablespoons cream

Instruction

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick liner.
  • Grind lavender and 1 tablespoon turbinado sugar in a spice or coffee grinder until it is a finely ground (like a powder).
  • Whisk together lavender powder, flour, oats, granulated sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
  • Use a pastry blender to cut butter into dry ingredients until the dough is crumbly.
  • Add buttermilk and stir a wooden spoon until dough mostly comes together.
  • Turn out dough on a work surface and knead gently until dough comes together. Shape dough into a circle about 2 inches thick. Cut dough into 8 wedges and transfer wedges to prepared baking sheet.
  • Brush wedges with cream. Sprinkle remaining turbinado sugar on top.
  • Bake for 22 minutes or until scones are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.