I’m not going to spend much time talking about these because they’re just so incredibly delicious, we really need to just get to the recipe so you can see for yourself.
No, this isn’t a ferment or pickle recipe, but in my personal life and social media, I’ve been encouraged to post this recipe, so here it is. This recipe is adapted from Sally’s Baking Addiction lavender buttermilk scones recipe. Always a great resource! As a nod to my love of fermentation, I have made these scones using stirred homemade milk kefir instead of buttermilk and, like with any other baked item where I make this substitution, the results are always at least as good if not better.
I’ll just mention, if for any reason you don’t like the aesthetics or flavor of poppy – or the flavor of lavender, either or both can be omitted. I personally can go a little higher in the lavender content than what’s in this recipe, but my family prefers it more as a subtle flavor.
Don’t forget the lemon icing, it seals the deal!
You will need:
- Large & medium mixing bowl
- Mixing spoon
- Box grater
- Optional: kitchen gloves (for handling the frozen butter)
- Pastry cutter (dough blender)
- Citrus hand press
- Citrus zester
- Pastry brush / silicone brush
- Measuring cups & spoons
- Optional: rolling pin
- Bench scraper (or knife)
- Baking sheet
- Parchment paper
- Small saucepan
- Fine mesh strainer
- Suggested: wire rack for cooling
- 2 cups cake flour or all-purpose flour (I usually use half and half)
- Additional flour for work surface as needed
- 1/2 cup white sugar + coarse sugar for topping
- 3 tsp baking powder
- 1 tsp dried culinary lavender
- 2 TBSP poppy seeds
- Zest and juice of 1 lemon (and additional lemon for the icing, see below)
- 1/2 tsp salt
- 1 stick frozen butter (unsalted)
- 1/2 cup buttermilk (or well-stirred milk kefir) + 2 TBSP for brushing
- 1 egg, lightly beaten
- 1.5 tsp pure vanilla extract
- 3 TBSP heavy cream
- 1/2 tsp dried culinary lavender
- Juice of 1 lemon
- 1.25 cups confectioner’s sugar
1.) In the mixing bowl, evenly combine the flour, sugar, baking powder, lavender, poppy seeds, lemon zest, and salt.
2.) Using the box cutter, grate the butter. (You may opt to wear kitchen gloves to prevent warmth from hands melting the butter.) Add the butter pieces to the flour mixture and combine it with the pastry cutter until it forms pea-sized crumbs. Optionally refrigerate (or freeze) while completing the next step.
3.) Whisk the 1/2 cup buttermilk or milk kefir, egg, vanilla extract and juice of one lemon in medium bowl. Pull the flour mix out of the fridge and form a well in its center. Fill the well with all buttermilk mixture and mix together evenly, until it is equally moistened.
4.) Generously apply a layer of flour to the working surface. Work the dough into a well-rounded ball. Press down with hands or using a rolling pin into an 8″ disc. Using the bench scraper or knife, cut into 8 wedges. (For mini-scones, create two balls of equal size out of the dough and press down into two ~5″ discs, then cut each into 8 wedges for a total of 16.)
5.) Brush the scones with the reserved 2 TBSP buttermilk or milk kefir. Then sprinkle with the coarse sugar.
6.) Gently place the scones 2″ apart on a parchment-paper or silicone mat lined baking sheet and place in freezer or refrigerator for 15 minutes. (If easier, you may use a thin spatula to transfer them.) If making mini scones, two baking sheets are recommended. If there isn’t enough room to place in fridge, the uncooked scones may be placed on a plate for purposes of refrigeration. Afterwards, transfer them to the lined baking sheet(s).
7.) While the scones rest, preheat the oven to 400F.
8.) After the allotted time, bake for ~18-25 minutes. Larger scones will go on the longer side. While the scones bake, follow the steps for making the icing:
9.) In small saucepan over low heat, bring heavy cream to simmer. Turn off heat and add the lavender, grounding it between your fingers as you do so. Let stand for 15 minutes, then strain through fine mesh sieve over a bowl. (Discard the lavender in the sieve.) Once at room temperature, whisk in the lemon juice and confectioner’s sugar.
10.) Once the scones are done baking, pull them out and allow them to cool for several minutes (suggested on a wire rack) before the icing is added. Once the icing is completely uniform and the scones are ready, use the whisk to drizzle the icing over the scones.
Best to serve fresh but once cooled and dried, they can be wrapped in plastic wrap and will keep well for two days at room temperature, or up to a week in the fridge. Reheating suggested with toaster oven at 350F for a minute or so.
Delicious mini scones: