Sweet Lavender, Lemon Scones

SWEET LAVENDER, LEMON SCONES FROM BON APPETIT

INGREDIENTS

·       3 cups all-purpose flour plus more for surface

·       3/4 cup granulated sugar

·       1 tablespoon baking powder

·       1 teaspoon dried lavender buds

·       1 teaspoon kosher salt

·       1/2 teaspoon baking soda

·       3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes

·       1 cup plus 2 tablespoons buttermilk

·       2 teaspoons finely grated lemon zest

·       1 teaspoon vanilla extract

·       2 tablespoons sanding or granulated sugar

·       1 1/2 cups store-bought lemon curd

RECIPE PREPARATION

·       Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.

·       Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

·       Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar.

·       Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

·       Serve warm or at room temperature with lemon curd.