Lavender Scones & Compound Butter

Last Updated on November 13, 2019 by Chef Mireille

Continuing on with the lavender theme this month, here is a lavender infused scone. This scone is soft and rich, an American type scone instead of the classic Scottish or British scone.

Traditionally, tea time scones in the UK are served with clotted cream, lemon curd and bitter orange marmalade. Since I went with an American type scone, I took a departure from tradition with the condiments also. I made a fragrant lavender infused compound butter and a few homemade jams instead. Click on the links for this Cranberry Lavender Jam recipe and the Tart Berry Jam one made with lingonberries and currants.

Lavender Butter

Prep Time: 5 minutes

Ingredients:

• 1 stick unsalted butter
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 1 teaspoon culinary lavender

Combine all ingredients and mix until thoroughly combined.

Lavender Scones

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 11 scones

Ingredients:

• 3/4 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon culinary lavender
• 1/4 cup cold butter, chopped
• 2 oz. cream cheese, chopped
• 1 beaten egg
• 3/4 cup buttermilk

Topping Ingredients:

• 2 tablespoons heavy cream
• 1 tablespoon Meyer Lemon Powder
• 1 tablespoon sugar

Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet. Spray with non stick spray.

Mix all dry ingredients in a large bowl and mix to combine.

Using a pastry blender, cut in butter and cream cheese until it resembles small peas. Add egg, lavender and buttermilk. Mix until just combined.

On a well floured board, pat into a disc about 3/4″ thick.

Using a 2″ cookie cutter dipped in flour, cut out scones and place on prepared cookie sheet. Repeat until all the dough has been used. Brush tops with heavy cream. Sprinkle Meyer Lemon powder and sugar on top.

Baked for 20-25 minutes, until golden brown and scones sound hollow. Cool for a few minutes.

Serve with Lavender Butter and jams.

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Lavender Scones & Compound Butter

Ingredients

• Lavender Butter Ingredients:
• 1 stick unsalted butter
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 1 teaspoon culinary lavender
• Lavender Scone Ingredients:
• 3/4 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon culinary lavender
• 1/4 cup cold butter chopped
• 2 oz. cream cheese chopped
• 1 beaten egg
• 3/4 cup buttermilk
• Topping Ingredients:
• 2 tablespoons heavy cream
• 1 tablespoon Meyer Lemon Powder
• 1 tablespoon sugar

Instructions

• To make butter, Combine all ingredients and mix until thoroughly combined.
• Preheat oven to 400 F. Place a piece of parchment paper on a cookie sheet. Spray with non stick spray.
• Mix all dry ingredients in a large bowl and mix to combine.
• Using a pastry blender, cut in butter and cream cheese until it resembles small peas. Add egg, lavender and buttermilk. Mix until just combined.
• On a well floured board, pat into a disc about 3/4" thick.
• Using a 2" cookie cutter dipped in flour, cut out scones and place on prepared cookie sheet. Repeat until all the dough has been used. Brush the tops with cream. Sprinkle sugar and Meyer Lemon powder on top.
• Baked for 20-25 minutes, until golden brown and scones sound hollow. Cool for a few minutes.
• Serve with Lavender Butter and jams.

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