These past couple days have been on the cooler side with a little bit of rain mixed in and I am not mad about it. It’s been disgustingly hot prior to this week so really any break from that is much appreciated.
There’s one more week of school before summer officially starts, which means recipes will really start speeding up after that. I’m sorting through the half finished recipes from April now and hoping to get most of those published in the next two weeks, and then I can get to work on my recipes for the summer. So in summary, stay tuned for more.
This recipe has been ready to post for almost a month now, aside from writing the actual post and putting together the video for social media. It’s those things plus a little issue with my pictures (now fixed) that delayed the publication of this recipe for a while, but better late than never right?
Describe these Scones to me
Taste: These scones have a delicate balance between light floral lavender and sweet ube and vanilla, all with the backdrop of a classic and delicious buttermilk scone. None of the flavors are overwhelming here, just perfectly balanced to ensure you taste every subtle undertone.
Texture: These scones have a buttery, almost flakey texture. They’re on the thicker side for scones, but they aren’t dry and crumbly and the icing on top helps balance them perfectly.
Ease: These are very simple to throw together. Although their flavor combo might sound fancy, the process is still very classic and simple. With only 15 minutes of chill time, this whole recipe only takes a little over an hour to complete!
Lavender and Ube
Lavender and ube might not seem like a good combination, but when balanced appropriately they work amazingly well together. The lavender provides a subtle, light, floral flavor to the warmer, sweet, earthy flavor of the ube. Paired with the buttery vanilla flavor of the base of the scone, these flavors mix together beautifully.
What is a Scone?
Although it depends who you ask, these scones are based on the American definition of a scone. Essentially, these are a cross between a muffin and a biscuit, with a dense, sweet, and slightly flakey texture.
Lavender Scones with Ube Glaze
Ingredients
Method
- Line a baking sheet with parchment paper or a silicon baking mat. Set aside. In a large mixing bowl mix together the flour, sugar, baking powder, lavender, and salt. Set aside.
- Grate the frozen butter using a box grater. Add it to the dry ingredients and use a spatula to mix until combined. Set aside.
- In a liquid measuring cup, whisk together ½ cup of buttermilk, egg, and vanilla extract. Pour this mixture into the flour and butter mix and use a spatula to gently fold it all together. Pour the mixture out onto a floured work surface and form it into a ball. It may be a little sticky, so add more flour to your hands as needed. Once formed into a ball, press the dough into a disk about 8 inches wide. Using a knife or a bench scraper, divide the dough into 8 triangles.
- Place the scones two inches apart on the baking sheet. Brush the scones with the remaining 2 Tablespoons of buttermilk and sprinkle with coarse sugar. Place the scones on the baking sheet in the freezer for 15 minutes.
- Preheat the oven to 400℉. Once the oven is ready and the scones have chilled for 15 minutes, bake for 18-26 minutes or until the sides have lightly browned. Once baked, let the scones cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
- In a small bowl, whisk together the confectioners sugar, milk, ube extract, vanilla, and salt. The glaze should be a slightly thick, but still very pourable consistency.
- Drizzle the icing over the mostly cooled scones. Serve and enjoy! Leftover scones last up to 5 days sealed in the refrigerator .