Lavender Scones

Makes 16 servings

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" 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

• Ingredient info: Dried lavender buds (culinary lavender) are available at some supermarkets and natural foods stores.

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°F. 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 tablespoons 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.