Lavender White Chocolate Scones

Author: Sarah Bates | The Chef Next Door

Makes 12

3 cups all-purpose flour 

1 cup granulated sugar

1 Tablespoon baking powder

1 teaspoon dried lavender buds

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks cold unsalted butter, cut into cubes

1 cup buttermilk

1/2 Tablespoon pure vanilla extract

Vanilla sugar, for topping

1 cup white chocolate chips

Preheat the oven to 400 degrees. Line two baking sheets with parchment paper or a silicone mat and set aside. 

In a large bowl, whisk together the flour, sugar, baking powder, lavender, salt and baking soda. Add the cubes of butter and using a pastry cutter, mix until it resembles coarse meal.

Whisk the buttermilk and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until the dough comes together. Pat into a rectangle, about 10 x 6.  Cut the dough into 12 squares and divide between the two baking sheets. Brush the top of the scones with some additional buttermilk, then sprinkle with the vanilla sugar. (Can be substituted with sanding sugar or granulated sugar)

Bake until the scones are golden brown, about 15 minutes. Transfer to wire racks to cool. While they are cooling, preparing the white chocolate. Add the chocolate chips to a medium bowl and microwave on high for 2 minutes, stirring every 30 seconds, until completely melted. Drizzle the melted chocolate over the top of the scones. Serve warm or at room temperature.

Bon Appétit!