Blood orange and lavender scones are perfect for any brunch gathering, or as a tasty breakfast pastry treat.
Makes 2 dozen mini scones or 12 large scones
Ingredients: For the scone dough
Ingredients: For the glaze
- Using an electric mixer with a dough hook attachment, mix together flour, sugar, salt, and baking powder. Work in the butter until the mixture is slightly crumbly (it’s perfectly OK for there to be odd sized pieces of butter, that’ll make your scones super flaky and yummy).
- Stir in eggs, vanilla, buttermilk, lavender, and orange zest. Mix for 5 minutes, or until a slightly tacky (not wet or sticky) dough forms.
- Scrape dough onto a lightly floured surface. Pat dough into a large rectangle, around ½-inch thick.
- Cut dough into even squares, and cut those squares in half, forming triangles. Place your scone triangles on a parchment lined cookie sheet, 1 inch apart.
- Place scones in the refrigerator while the oven preheats to 400°F.
- Bake scones for 15 minutes, rotating once halfway. Let the scones cool on a wire rack for 30 minutes.
- Whisk confectioners sugar with buttermilk and orange juice, making a glaze. Drizzle the glaze over cooled scones before serving.
Tips: It’s the blood orange juice that gives the glaze it’s beautiful fuchsia color—a naturally delicious food coloring!
For more ideas to make breakfast the best meal of the day, visit www.americanlifestylemag.com/bites.