lemon lavender scones

As you can tell, I got tired of taking pictures of every step after making 2 previous batches. So you get the Clif Notes version.

This recipe is based on another that I found thanks to the power of Google.

In a big bowl, combine 1 cup all purpose flour, 1 cup whole wheat flour, 1/3 cup sugar, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda, 1 tbsp grated lemon zest, and 1 1/2 tsp dried lavender.

Whisk all that together and add 4 tbsp cold butter, cut in with a pastry cutter.

And 3/4 cup buttermilk.

Stir it up. Turn it out on your floured counter. Make a flat log.

Cut the log into 8 squares and then each square into 2 triangles.

Place on a greased cookie sheet and bake at 400 for 20 minutes.

These ended up like slightly sweet biscuits. Good, but really need an icing or something. Maybe next time. When I’m not freezing all of them. But Kent said they were his favorite of the 3. So that’s a great thing.

Don’t be afraid of lavender! It’s fantastic in these babies!

1 cup all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tbsp grated lemon zest
1 ½ tsp lavender
4 tbsp butter
3/4 cup buttermilk

Heat oven to 400. In a mixing bowl, combine flour, sugar, salt, baking powder, baking soda, lemon zest, and lavender. But butter into pieces and cut in with a pastry cutter or a fork. Add buttermilk and mix just to combine.

Turn dough out onto a floured surface. Knead a few times then shape into a flat log. Using a butter knife, cut into 8 squares and then each square into 2 triangles. Transfer to a greased cookie sheet. Sprinkle with sugar. Bake 20 minutes or until scones are golden brown.

16 servings

Nutritional info: 97 calories; 3.2g fat; 1.1g fiber; 2.3g protein.


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