- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon dried lavender buds
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks butter, cold, unsalted - cut into cubes
- 1 cup milk, buttermilk
- 1/2 tablespoon pure vanilla extract
- 2 teaspoons vanilla sugar (can substitute sanding sugar or granulated sugar)
- 1 cup white chocolate chips
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400º F. Line two baking sheets with parchment paper or a silicone mat and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, lavender, salt and baking soda. Add the cubes of butter and using a pastry cutter, mix until it resembles coarse meal.
Whisk the buttermilk and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead until the dough comes together. Pat into a rectangle, about 10x6. Cut the dough into 12 squares and divide between the two baking sheets. Brush the top of the scones with some additional buttermilk, then sprinkle with the vanilla sugar.
Bake until the scones are golden brown, about 15 minutes. Transfer to wire racks to cool. While they are cooling, prepare the white chocolate. Add the chocolate chips to a medium bowl and microwave on high for 2 minutes, stirring every 30 seconds, until completely melted. Drizzle the melted chocolate over the top of the scones. Serve warm or at room temperature.