Ingredients:

  • 2 ¼ cups All-Purpose Flour (sifted, plus extra for dusting)
  • ¼ cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt (Fine sea salt)
  • 6 tablespoons Unsalted Butter, very cold, cut into small cubes
  • 1 Large Egg, lightly beaten
  • ¾ cup Buttermilk, very cold
  • 1 cup Confectioners' (Icing) Sugar, sifted
  • 1 teaspoon Lemon Zest, finely grated
  • 2–3 tablespoons Fresh Lemon Juice
  • ¼ teaspoon Culinary Grade Dried Lavender, finely crushed

Instructions:

  1. Preheat oven to 425°F (220°C). Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl to combine the dry ingredients.
  2. Add the cold butter cubes to the dry mixture. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs, leaving a few pea-sized pieces of butter remaining. Work quickly to minimize heat transfer.
  3. Lightly beat the egg and combine it with the cold buttermilk. Make a well in the centre of the dry ingredients and pour in the wet mixture.
  4. Use a fork or spatula to mix the ingredients quickly until just combined into a shaggy dough. Stop mixing immediately when no dry flour remains.
  5. Turn the dough onto a lightly floured surface. Gently pat the dough into a rough rectangle, then fold it over onto itself 2–3 times (this creates layers). Do not knead.
  6. Pat the dough to a uniform thickness of about 1 inch (2.5 cm). Using the 2.5-inch scone cutter, press straight down firmly to cut 12 rounds. Do not twist the cutter, as this seals the edges.
  7. Place the cut scones onto a prepared baking sheet. Place the tray in the refrigerator to chill for 15 minutes. This step is crucial for achieving a light, tall scone.
  8. Brush the tops of the chilled scones lightly with leftover buttermilk or beaten egg. Bake for 12–15 minutes, or until the tops are golden brown.
  9. Transfer the warm scones to a wire rack to cool slightly.
  10. Prepare the glaze: While the scones cool, whisk together the sifted confectioners' sugar, lemon zest, crushed lavender, and lemon juice until smooth. Adjust the lemon juice until the glaze is thick enough to coat a spoon, but thin enough to drizzle.
  11. Drizzle the warm scones generously with the lemon-lavender glaze. Serve immediately with jam and clotted cream.