Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour (240 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 teaspoons lavender buds (5 grams)
  • 2 teaspoons baking powder (8 grams)
  • ½ teaspoon baking soda (3 grams)
  • ¼ teaspoon kosher salt
  • 1 large egg (50 grams, room temperature)
  • 3 tablespoons unsalted butter (42 grams, melted)
  • 3 tablespoons heavy whipping cream (43 grams, room temperature)
  • ½ teaspoon pure vanilla extract (2 grams)
  • 1 cup powdered sugar (113 grams)
  • 3 tablespoons milk (43 grams)
  • ½ teaspoon pure vanilla extract (2 grams)
  • Purple food coloring (optional)

Instruction

  • Preheat oven to 325°F and grease a scone pan with nonstick spray.
  • In a large bowl, whisk the flour, sugar, lavender buds, baking powder, baking soda, and salt together.
  • Stir in egg, butter, whipping cream, and vanilla. A crumbly dough will come together.
  • You can either use a scone pan or turn out your dough onto a prepared baking sheet and cut into wedges. I chose a pan for convenience.
  • Bake about 18 to 20 minutes, until lightly browned and firm to the touch. They will rise slightly.
  • Remove from oven, transfer to a wire rack, and let cool completely.
  • While they are cooling, prepare your glaze. Mix together the powdered sugar with the milk and vanilla until you achieve your desired consistency. For a more opaque glaze, add more sugar. Add food coloring if you desire, but that is completely optional.
  • Drizzle cooled scones with glaze and allow to set for 15 minutes prior to serving. Enjoy!