Lemon Lavender Scones

Just around the corner (okay, maybe two corners) from our farm, we are lucky to have the stunning Purple Hill Lavender Farm.

Not only do they have self-guided tours through their endless photo-worthy gardens (selfie heaven), they have the cutest little shop in an old horse barn. You can buy everything from bath products to lavender tea. Check out their shop here.

Use code 2DIRTYAPRONS for a 10% discount

So where do scones come in, you ask? We've added their aromatic culinary lavender to our favourite scone recipe, and boy, these are on another level. The key to making delicious, flaky scones is to keep everything as cold as possible by hardly touching the dough with your hands at all. Good thing Tessa is a skier and her hands are always freezing.

Tea parties on repeat over here!

Note: freeze your butter stick before you begin.

Ingredients:

• 1/2 cup table cream, plus 2 tbsp for brushing

• 1/2 tbsp lemon juice

• 2 cups all-purpose flour (spoon & leveled), plus more for work surface

• 1/2 cup granulated sugar

• 2 1/2 tsp baking powder

• 2 tsp culinary lavender

• 2 tsp lemon zest

• 1/2 tsp salt

• 1/2 cup (1 stick) unsalted butter, frozen

• 1 large egg

• 1 1/2 tsp pure vanilla extract

• Coarse sugar for topping

Directions:

• Freeze butter stick.

• In a small glass combine cream and lemon juice. Let sit for a couple of minutes until curdled. (You've just made buttermilk.)

• Measure out and combine all dry ingredients in a large-sized mixing bowl.

• Whisk your buttermilk, egg, and vanilla extract together in a small bowl.

• Grate frozen stick of butter into dry ingredients and using a pastry knife, combine until pea-sized crumbly mixture appears.

• Pour buttermilk mixture over flour mixture and combine until everything becomes moistened but do not overwork.

• Turn out mixture onto floured surface. Using your hands, form dough into a ball and then shape it into an 8" disk. Using a sharp knife, cut the disk into 8 equal parts, like a pizza.

• Brush scones with extra cream and top with coarse sugar.

• Preheat oven to 400°.

• Refrigerate scones for 15 mins before baking. This ensures they don't spread and stay flaky.

• Place scones on a lined baking sheet and bake for 20-25 minutes or until golden brown around the edges and lightly golden on top.

Enjoy! xx2DA