Tuesday, June 25, 2013
Blueberry Lemon Lavender Scones
And the goodbyes have already started. My boys and I have already said goodbye to our next door neighbors who won't return from vacation before we hop aboard a plane bound for Germany. It was sweet to watch the awkward hug between my 8 year old son and their 10 year old daughter and the huge bear hugs between my little one and his best 14 year old buddy. They are the closest to sisters my boys will ever have, as well as having been the best playmates, babysitters, and calming influences a mom could ask for. I know we will never have neighbors like this sweet family again though I am certain we are all better for having met them and gotten to know each other. So while I am heartbroken to be leaving, I am also grateful for having had the opportunity to become neighbors and friends.
I will miss this space too. I have no idea what lies ahead for my blog. I simply know that, for now, my posts will be few and far between as I travel to my new home and set up shop in a foreign place. You'll see me pop in from time to time. Perhaps I will have a recipe from the road (a little something I've stumbled upon that I just couldn't wait to share) or maybe with some photographs of highlights from the trip or can't-be-missed sights in my new home. I really don't know when, but I will be back. That much I can promise.
Makes 10 to 12 scones. Adapted from Joy the Baker.
For the printable recipe, click here.
It's taken me a while and several experimental tries to enjoy lavender in cooking. It's a very "in" ingredient right now. I see it all over the place, from flavoring cocktails to baked goods. For my taste, its one of those ingredients for which a little goes a long way. Too much and you end up with something that has a decidedly soapy flavor. I'm not sure anyone would enjoy that. But I have found that if used with a gentle hand, lavender compliments the flavors of lemon and berries very well. In these scones the flavor is subtle but discernible, just exactly as it should be.
2 cups all-purpose flour
1 cup white whole wheat flour or whole wheat pastry flour
1/3 cup sugar
1 tbs fresh, food-grade lavender or 2 tsp dried lavender
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold butter, cut into small cubes
1 egg, lightly beaten
zest of 1 lemon (about 2 tsp)
3/4 cup buttermilk
1 cup fresh or frozen blueberries (if frozen, do not thaw)
1 beaten egg and sugar for brushing the tops and sprinkling
Preheat your oven to 400 degrees and line a baking sheet with parchment.
In a large bowl, stir together the flour, sugar, lavender, baking powder and baking soda. With a pastry cutter or your fingers, cut in the butter until the pieces are the size of peas (though having a few pieces a bit smaller is perfectly acceptable).
In a separate bowl, whisk together the egg, lemon zest and buttermilk. Gently stir this mixture into the dry ingredients until you have a soft dough that just holds together. Carefully stir in the blueberries.
Turn the dough out onto a lightly floured work surface and gently knead it together a few times. Pat it down to a 1 inch thickness. Using a 2 inch round cutter, cut the dough into circles or cut into 2x2 inch squares with a knife. Place the scones about 2 inches apart on the prepared baking sheet. Gather any scraps and reshape to the 1 inch thickness. Cut scones from the remaining dough. Brush the tops with the beaten egg and sprinkle with sugar.
Bake the scones for 15-18 minutes or until golden brown on top. Serve warm. The scones will keep for a day or two in an airtight container, but they will be at their best when fresh out of the oven.