LAVENDER WHITE CHOCOLATE SCONES
LAVENDER SCONES … a beautiful way to start a summer day.
There’s something about lavender that makes even an ordinary afternoon feel a little softer around the edges. These lavender white chocolate scones are buttery and tender with pockets of creamy white chocolate tucked into every bite, balanced by the subtle floral warmth of culinary lavender. Finished with a vanilla lavender glaze and a scattering of dried lavender buds, they feel bakery-worthy without being overly polished or fussy.
LAVENDER WHITE CHOCOLATE SCONES
Yield: 8
Prep time: 15 MinCook time: 30 MinInactive time: 20 MinTotal time: 1 H & 5 M
Flaky, buttery, and floral. These scones are the perfect way to show off your ability to cook with lavender (and not make your food taste like soap).
Ingredients
FOR THE LAVENDER INFUSED MILK
FOR THE SCONES
FOR THE ICING
KITCHEN TOOLS
Instructions
TO INFUSE YOUR MILK.
- Add the milk to a small saucepan and warm over low heat. Stir in the culinary lavender buds and let steep for 10 minutes. Keep the heat very low. The goal is to gently infuse the milk, not cook the lavender.
- Strain through a fine mesh sieve, pressing lightly to extract the milk. Discard the lavender and let the milk cool slightly before using.
TO MAKE AND BAKE YOUR SCONES.
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Stir in the white chocolate chips.
- In a separate bowl, whisk together the lavender infused whole milk, melted butter, and Greek yogurt until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. The dough will be slightly sticky.
- Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disc. Cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with a little milk for a golden finish.
- Bake for 18 - 20 minutes until the scones are lightly golden. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Let them cool fully before glazing.
TO GLAZE YOUR SCONES.
- In a medium-sized bowl, whisk together the powdered sugar, honey, pinch of salt, lightly crushed lavender (I like to crush it between two hands) and just enough milk to create a thick pourable glaze. The glaze should fall in soft ribbons rather than sit heavily on the surface.
- Drizzle or gently spread the half of the glaze over the cooled scones.
- Let the glaze set and then add another coat. Sprinkle a tiny bit of lavender over the top. For a more polished look, let the glaze set most of the way but not fully. Use a paper towel to wipe away any excess drips.
- Let the glaze set completely. Then eat and enjoy!
Notes
Pro Tips: For extra crisp edges, refrigerate the shaped scones for 10 minutes before baking.
