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Lavender Scones with Ube Glaze

Perfect for spring mornings, these scones start with a classic buttery scone base and are infused with delicate floral lavender and sweet ube and vanilla. These scones are flakey and moist, topped with a gorgeous ube icing as the perfect bow on top. Plus, this is a very easy recipe to throw together, with no extra steps, long wait periods, or complicated shaping.
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Prep Time 45 minutes
Total Time 1 hour
Servings: 8 scones
Ingredients Method

Ingredients
  

Lavender Scones
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons dried culinary lavender
  • ½ teaspoon salt
  • ½ cup unsalted butter frozen
  • ½ cup cold buttermilk +2 Tablespoons for topping
  • 1 large egg
  • 1 teaspoon vanilla extract
  • course sugar for topping
Ube Glaze
  • 1 cup confectioners sugar
  • 2 Tablespoons whole milk
  • ¼ teaspoon ube extract
  • ½ teaspoon vanilla extract
  • a pinch of salt

Method
 

Make the Scones
  1. 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.
  2. Grate the frozen butter using a box grater. Add it to the dry ingredients and use a spatula to mix until combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
While the scones cool, make the icing
  1. 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.
  2. Drizzle the icing over the mostly cooled scones. Serve and enjoy! Leftover scones last up to 5 days sealed in the refrigerator .