Fresh Lavender and Lemon Scones

EpicureanPiranha | June 28th, 2010 - 01:39

Fresh Lavender and Lemon Scones

Fresh lavender & lemon scones w blueberries

Freshly baked lavender and lemon scones served with cold butter and fresh blueberries – delicious!

My mother has a huge bush of fresh lavender starting to blossom in her garden, and when I was researching my article on Scones & Cream Teas, I thought I should make some flower scented scones. So I created this recipe which I’m sure you’ll enjoy!

Mom's lavender

Pretty and fragrant, lavender is a lovely plant that’s in the same family as Thyme and Rosemary.

You can use dried lavender to make these, but only use 5 ml [1 tsp], because dried lavender “as for any dried herb” will have a more concentrated flavour. Another important point if you want to use dried lavender is to make sure it’s the culinary variety ~ this will ensure there are no preservatives, pesticides, or other additives you wouldn’t want to use in food!

250 g (2 1/4 c) plain [all-purpose] flour
80 ml (1/3) c granulated sugar
12.5 ml (2 ½ tsp) baking powder
2.5 ml (1/2 tsp) baking soda
2.5 ml (1/2 tsp) salt
♦———————————–♦ Combine in medium bowl & mix well.

(1/3 c) cold butter
10 ml (2 tsp) fresh lavender blossoms
♦———————————–♦

1 large egg, lightly beaten
158 ml [2/3 c] soured milk* [or buttermilk]
zest of 2 lemons
♦———————————–♦

  • Preheat the oven to 220C (425F).
  • Lightly oil a baking sheet, or line it with parchment paper.
  • Cut butter into pieces, add to dry ingredients, and cut it in until the mixture looks like fine breadcrumbs.
Fresh lavender & lemon scones 2

Once the dry ingredients are well combined, the cold butter is cut into the flower using a pastry cutter, two knives, or even using your fingers to rub it in.

  • Add lavender blossoms to dry ingredients and stir with a fork to combine.
  • Combine beaten egg, soured milk* (or buttermilk), and lemon zest – stir well to combine.
  • Add milk mixture to dry ingredients, and mix lightly until just combined.
Fresh lavender & lemon scones

Be careful not to over-mix the dough or your scones will be on the heavy side!

  • Gather and turn onto a well-floured surface. Flour your hands well.
  • Press gently into a ball and flatten, or fold and repeat once if needed [don't worry if the top isn't perfectly smooth], then shape into two 6 in circles about 2 cm [3/4 inch] high. Mark into wedges and dust tops with a little flour. Or cut the dough using a cookie cutter. Gather up the cutouts, press together gently, and cut more shapes. Carefully transfer to baking sheet.
Fresh lavender & lemon scones

You can cut the dough into shapes using a cookie cutter. Transfer to a baking sheet lined with parchment paper – no sticking & no pans to clean!

  • Bake 14 to 15 minutes until golden for individual scones, or a little longer for 2 round shapes. Check during the last 2-3 minutes so they don’t overbake!
  • Remove from baking sheet after a few minutes and serve immediately.

Notes:

  • * To make soured milk, add the juice of half a lemon to a measuring cup, and top up with milk [I use skimmed (0% fat) milk], and allow to rest for 5 minutes.

A few serving ideas ♥ :

  • Always serve warm with butter, clotted cream, crème fraiche, or sour cream.
  • Delicious with butter or crème fraiche and fresh blueberries.
  • With crème fraiche, lemon curd, fresh berries, and a glass of sparkling wine for a romantic “Petit déjeuner a deux” ["breakfast for two"].
  • With creamy herb scrambled eggs and smoked salmon – decorate the plate with small sprigs of fresh lavender.
  • With a herby Provencal stew.
Fresh lavender & lemon scones 1

Sprinkle a few lavender blossons on the butter before serving for a lovely touch.

Enjoy!

2 Responses to “Fresh Lavender and Lemon Scones”

  1. Fleur says:

    Hi Epi!

    Wow! Will you make these for me when I visit?

    • Hey Fleur! It’s so lovely to hear from you :-> Of course I’ll make these for you when you visit, and I can’t wait to see you again!

      By the way, I just made the most incredible bread! It’s unusual because you don’t really knead the dough ~ you beat it, then let the yeast do the work!!! I was skeptical but it’s the most divine bread (I tried a Shaker-style bread made with buttermilk). Shame the wonderful taste, texture and aroma can’t be transmitted online! I’m going to be publishing the recipe and an article all about in the next few days.

      Warm hugs,

      ~ marie, the EpicureanPiranha

You can leave a response, or trackback from your own site.

Leave a Reply

To leave a message, please Login or Register if you have not done so already. ~ Pour laisser un message, vous devez vous connecter ou, si vous ne l\'avez pas déjà  fait, merci de vous enregistrer.

You must be logged in to post a comment.