These lavender scones are best served slightly warm with unsalted butter or with fruit preserves.
Ingredients:
1/2 cup buttermilk
1 whole egg
1 tablespoon granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
1/4 cup unsalted butter (very cold and cubed)I use I Can't Believe It's Not Butter
1/2 teaspoon dried lavender buds (minced)(Make sure your lavender has not been sprayed with insecticide!)
Directions:
Preheat oven to 375°. In a large bowl, whisk the dry ingredients together.
Using forks (or your hands like I do) cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1 inch high round. Be careful not to knead or over-work the dough.
Cut the dough into 12 wedges and place on a parchment lined baking sheet.
Bake for 25 minutes until lightly browned. Serve warm or at room temperature.
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