Lavender Sourdough Scones

Yield: 8 wedges

Lavender Sourdough Scones (6-pack)

$16.00

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Ingredients (Lavender Sourdough Scones)

• 300 g (2 ½ cups) all-purpose flour

• 110–125 g (½ cup) sugar (start at 110 g if your yogurt is sweetened)

• 2 tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

• 1 ½ tsp dried culinary lavender (or 1 tsp for mild)

• 113 g (½ cup) very cold butter, grated or cubed

• 120 g (½ cup) sourdough starter/discard (100% hydration)

• 1 large egg

• 1 Tbsp vanilla extract

• 60 g (¼ cup) honey Greek yogurt

• 1–3 Tbsp milk/cream only if needed to bring dough together

Optional topping before baking: a brush of cream + a sprinkle of sugar

Lavender Glaze

• 60 g (¼ cup) whole milk

• 14 g (1 Tbsp) butter

• 1 Tbsp dried culinary lavender

• 1 tsp vanilla

• 120–180 g (1–1 ½ cups) powdered sugar

• Pinch of salt

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment.

2. Dry mix: whisk flour, sugar, baking powder, baking soda, salt, lavender.

3. Cut in butter: add cold butter and work it in until you have pea-size bits + crumbs.

4. Wet mix: whisk starter, egg, vanilla, honey Greek yogurt.

5. Combine: add wet into dry and mix just until a shaggy dough forms.

   • If it won’t come together, add milk/cream 1 Tbsp at a time (usually 1–2 Tbsp max).

6. Shape: turn onto a lightly floured surface, pat into an 8-inch round about 1 inch thick. Cut into 8 wedges.

7. Chill: place wedges on the pan and chill 15–30 minutes (key for height).

8. Bake: 18–22 minutes until lightly golden and set. Cool 10–15 minutes.

Glaze

1. Warm milk + butter + lavender until steaming. Steep 5–10 minutes, then strain.

2. Whisk in vanilla, pinch of salt, and powdered sugar to a drizzle consistency.

3. Drizzle over cooled lavender sourdough scones.