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Lavender Poppy Seed Scones | Magnolia Days

Lavender Poppy Seed Scones

These Lavender Poppy Seed Scones are a wonderful breakfast treat. They are moist and have a delightful tiny crunch from the poppy seeds.
Course Bread
Cuisine American
Prep Time 13 minutes
Cook Time 22 minutes
Total Time 35 minutes
Servings 8 scones
Author Renee

Ingredients

  • 1 tablespoon dried culinary lavender
  • 2 tablespoons turbinado sugar divided
  • 2 cups all-purpose flour
  • 1/2 cup old-fashioned oats not instant or quick-cooking
  • 5 tablespoons granulated sugar
  • 1 tablespoon poppy seeds
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons cold unsalted butter diced
  • 3/4 cup buttermilk plus 1 or 2 tablespoons if needed
  • 2 tablespoons cream

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick liner.
  2. Grind lavender and 1 tablespoon turbinado sugar in a spice or coffee grinder until it is a finely ground (like a powder).
  3. Whisk together lavender powder, flour, oats, granulated sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
  4. Use a pastry blender to cut butter into dry ingredients until the dough is crumbly.
  5. Add buttermilk and stir a wooden spoon until dough mostly comes together.
  6. Turn out dough on a work surface and knead gently until dough comes together. Shape dough into a circle about 2 inches thick. Cut dough into 8 wedges and transfer wedges to prepared baking sheet.
  7. Brush wedges with cream. Sprinkle remaining turbinado sugar on top.
  8. Bake for 22 minutes or until scones are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.

Recipe Notes

These Lavender Poppy Seed Scones are a wonderful breakfast treat. They are moist and have a delightful tiny crunch from the poppy seeds.