I have been daydreaming about scones all summer. Now that the weather is becoming crisp (actually, that is a total lie; it is super warm but it looks crisp because the leaves are changing) scones are more fitting to have with tea (or anytime I walk through the kitchen).

Because the butter is melted (a purist somewhere now needs a Xanax) the dough is super quick to make. I’m not going to lie, I dread using a pastry cutter to slowly work cold butter into a dough. It is a personal issue, called laziness, but it keeps me from making scones more often. This may not be the most traditional method, but it allows me to happily eat more scones, so it is a win (or is it?). I did not come up with the idea of melted butter, another genius did and it is declared in some places to be a travesty. Full disclosure.

Lavender ginger scones

3 1/2 cup flour

1/2 cup sugar

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup candied ginger

2 Tbsp dried lavender

1 Tbsp finely chopped fresh ginger

8 Tbsp (one stick) melted butter

3/4 cup milk

1 Tbsp Lemon juice

Mix dry ingredients thoroughly, then add the wet ingredients all at once. Mix just enough for the dough to form. Divide dough into two balls, pat each into a circle (about the size of a salad plate), and cut to divide into 6 or 8 triangles each. Bake on parchment paper 18 minutes at 400.

My kids love them. πŸ™‚

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4 thoughts on “Lavender ginger scone recipe

  1. We attended a culinary breakfast class at a local Tea House a few years ago and enjoyed ginger scones. Such a great flavor addition. I just printed the recipe for my budding bakers to try. Thanks for sharing πŸ™‚

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  2. I still owe you a batch of scones next time we see each other. I am sure the purists would have a field day with how I use my food processor to do all the dirty work. Shhh, don’t tell!

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