Ingredients

2 cups whole wheat flour
1 tablespoon baking powder
1/2 tsp baking soda
2 tablespoons sugar
1/4 tsp salt
1 tablespoon culinary lavender
1/2 cup butter, cubed
1 egg, beaten
1 cup buttermilk
1 tablespoon pure vanilla extract
~1/4 cup icing sugar
water (to make glaze)

Instructions1

1. Preheat oven to 425 degrees. In stand mixer, use the paddle attachment to combine the dry ingredients – flour, baking powder, baking soda, sugar, salt, lavender.

2. Add butter and mix on medium-low speed until crumbly. Add egg, buttermilk and vanilla. Knead until dough forms. If dough is too thick, add buttermilk one tablespoon at a time until you get the right dough consistency.

3. On a lightly floured surface, split the dough into half and flatten each half to about 1” thick. Slice into six even triangles (you will have 12 total). You can leave the scones as wedges or form them into balls (flattened to 1” thick) or square shape (1” thick).

4. Transfer to baking sheet and cook for 15 minutes, until golden brown. Transfer to wire rack to cool.

5. When the scones have cooled to be lukewarm, now is time to make the glaze. Combine 1/4 cup icing sugar with one tablespoon of water. Stir to combine. Add a little water at a time until you get the consistency you want for your glaze. I prefer to be a bit thicker and use a pastry brush to lightly glaze the scones so they aren’t too messy or sweet.