Buckwheat Lavender Scones

Recipe printed from chiknpastry.com

Buckwheat Lavender Scones
Adapted from Bon Appetit, May 2012; makes 16

time commitment: <1 hour

note: scones can easily be frozen prior to baking. freeze individually on a baking sheet for about 20 minutes and then toss them in a bag. add about 5 minutes to the baking time.

ingredients
2 c all-purpose flour plus more for surface
1 c buckwheat flour
3/4 c granulated sugar
1 T baking powder
1 t dried lavender buds
1 t kosher salt
1/2 t baking soda
3/4 c (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 c plus 2 T buttermilk
2 t finely grated lemon zest
1 t vanilla extract
lemon curd, store-bought or homemade

instructions
Arrange racks in upper and lower thirds of oven; preheat to 425 F. Line 2 baking sheets with parchment paper. Whisk flours and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with remaining buttermilk.

Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.

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