Ingredients:
1 ½ cups butter, cold (340 grams)
4 eggs (200 grams)
2 cups buttermilk (16 fluid ounces)
2 Tablespoons baking powder (28 grams)
¼ cup sugar (50 grams)
4 cups All Purpose Flour (480 grams)
2 cups Hemp Heart Baking Flour (254 grams)
1 Tablespoon Salt (17 grams)
¼ cup dried lavender (32 grams)
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½ cup honey
¼ cup raw sugar
¼ cup buttermilk
Directions:
Measure out all of the dry ingredients into a large bowl.
Using a cheese grater, grate cold butter into the dry dough (cold butter creates the flakiness of the scones!)
Add the buttermilk & eggs.
Mix by hand until a dough ball forms. You will want small butter chunks to be visible in the dough.
Wrap the dough ball in plastic wrap and let chill in the fridge for at least 2 hours.
—
Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
Flour your work surface and roll dough out to about ½ inch thick.
Cut into 4x4 inch squares.
Cut squares in half, creating triangles.
Place scones on a baking sheet & brush with buttermilk and top with raw sugar.
Bake for 15 to 20 minutes.
While the scones are still hot, brush with your favorite honey for a shiny (and delicious glaze!)
Yields: 12 scones
Variations:
Add 1 cup white or dark chocolate chips, dried fruits or nuts of your choice!
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