Fresh out of bed, I was set on doing what I’d done the last few Sunday mornings: whip up buttermilk biscuits. Then I saw @writingherstory‘s tweet about  Lemon-Lavender scones, and was sufficiently intrigued. I went through the ingredient list and thought I’d give it a go even though was out of lemons and fat-free yogurt (well, to be honest I never really have fat-free yogurt).  Lime zest and juice, and homemade creme fraiche would perform well enough as stand-ins.

Coco’s recipe from her Roost blog was well-written and made a really kick-ass, tender scone. The glaze is sweet, limey and compliments the scone very well (the lime zest flavor did not come through in the scones themselves). I usually skip glazes, but this one was worth it. Please see my amendments below:

Lavender-Lime Scones

Makes 6 scones

Based on Coco’s Lemon Lavender Scones from Roost

• 2 cups unbleached all purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons freshly grated lime zest
• 2 teaspoons finely chopped dried lavender
• 1/4 cup unsalted butter, cut into 1/4 inch chunks and chilled
• 1/2 cup homemade crème fraiche (or yogurt) (Crème Fraiche recipe here)
• 1/2 cup low-fat buttermilk
• 3/4 cup powdered sugar
• 2 tablespoons fresh lime juice

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Mix first 5 ingredients in a food processor bowl. Add zest and 1 1/2 tsp of dried lavender, and pulse to mix. Add butter to dry ingredients, and pulse until butter chunks are pea-sized. Transfer mixture to a medium bowl.

Combine yogurt and buttermilk in a small bowl. Add to dry ingredients and mix with a wooden spoon until dough comes together.

Coat your hands with flour and pull dough out onto a well-floured surface. Knead dough for a minute, folding and flattening it several times. (The dough will remain quite moist.) Pat dough into a 9- x 4-inch rectangle, about 1 inch thick, and cut dough into 6 equal triangles.

Lift scones onto the prepared baking sheet and bake on center rack of oven for 15 to 18 minutes, or until golden brown. Cool scones on baking sheet for a few minutes and then transfer to a wire rack.

Glaze: Combine remaining 1 teaspoon lavender, powdered sugar and lime juice, and mix with a fork until smooth. Drizzle over warm scones.

Skip is the producer of The Gourmetro. He bakes on cloudy Sunday mornings. Read about his culinary travels through the South as Dan over at ‘Ham Sandwich, see his published works on Aisle 9, and talk with him on Twitter.