Raise your breakfast, tea, and snack game with these tasty and aromatic scones. Our recipe for Raspberry Lavender Scones adds a floral twist to your scone game plan. Baking with lavender, an edible flower with a sweet, fragrant flavor, is a perfect complement to the Oregon raspberries in this recipe.
2 ½ cups all-purpose flour
¼ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fresh or dried lavender flowers
½ teaspoon sea salt
½ cup (1 stick) cold unsalted butter, cut into cubes
¾ cup buttermilk
1 egg
1 teaspoon pure vanilla extract
1 cup frozen raspberries
2 tablespoons melted butter
2 tablespoons turbinado sugar
Step 1
Preheat oven to 425℉. Line a baking sheet with parchment.
Step 2
In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, lavender, and salt. Cut in butter with a pastry blender or your fingers until mixture is crumbly.
Step 3
In a medium bowl whisk to combine buttermilk, egg, and vanilla. Stir into flour mixture until clumpy but not fully mixed. Gently fold in berries until the dough comes together.
Step 4
Turn out the dough onto a lightly floured surface and shape into a circle, about 1” thick. Cut into 8 wedges and place on prepared baking sheet. Brush with melted butter and sprinkle with turbinado sugar.
Step 5
Bake until golden brown, about 15-18 minutes.