Raspberry Lavender Scones

Raspberry Lavender Scones

Start a perfect weekend by baking these fragrant, sweet, and flaky scones filled with Oregon berries.

Serves 8

Prep time: 20 minutes. Cook time: 15-18 minutes. Total time: 40 minutes.

Ingredients Preparation

  • 2 ½ cups all-purpose flour
  • ¼ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fresh or dried lavender flowers
  • ½ teaspoon sea salt
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • ¾ cup buttermilk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup frozen raspberries
  • 2 tablespoons melted butter
  • 2 tablespoons turbinado sugar
Scones Steps

  1. Preheat oven to 425˚F. Line a baking sheet with parchment.
  2. In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, lavender, and salt. Cut in butter with a pastry blender or your fingers until mixture is crumbly.
  3. In a medium bowl whisk to combine buttermilk, egg, and vanilla. Stir into flour mixture until clumpy but not fully mixed. Gently fold in berries until dough comes together.
  4. Turn out dough onto a lightly floured surface and shape into a circle, about 1” thick. Cut into 8 wedges and place on prepared baking sheet. Brush with melted butter and sprinkle with turbinado sugar.
  5. Bake until golden brown, about 15-18 minutes.

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