BLUEBERRY LAVENDER SCONES

When you hear the word “scones”, it sounds so British and fancy, but they are actually very simple to make. They’re pretty much like American sweet biscuits. It’s not like you have to be a genius baker, if an amateur baker like me can do it, so can you. I made dried fruit scones like Currant Scones all the time and sometimes I use cranberries or apricots. They are perfect for brunch or breakfast with tea, coffee or Dr. Pepper if you’re like my husband. Where’s the eye rolling emoji when you needed it?

Scones are rustic. When I say “rustic”, I mean you don’t have to frost, you don’t have to knead, baby or make them look professional and perfect. If you’re a serious baker, I mean the type of the baker who loves making French Macarons for fun, this Blueberry Lavender Scones recipe is going to be like a quarter of that effort.

The other thing is… what to do when you bought a bag of dried lavender to make White Chocolate Lavender Cookies and you still have a bunch left? I only used 6 teaspoons after making those cookies three times and I still have like a hundred teaspoons left. The commitment to the lavender is real. So, I decided to make these Blueberry Lavender Scones. They are perfectly flaky, buttery and not overly sweet.

If you can’t find dried lavender at your local grocery stores, you can order it from Amazon.com. Follow this link to their search page, lavender. Once you get there, you will want to select ‘dried lavender flowers’. I used the organic Feel Good brand because it makes me feel pretty good, but you can try others if you wish.

Let’s cook some food! I mean let’s bake some scones!

5.0 from 1 reviews

BLUEBERRY LAVENDER SCONES

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: Mink

Recipe type: Scones

Cuisine: British

Serves: 8 small scones

Ingredients

• 1½ cup all-purpose flour
• ¼ cup sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ stick of cold unsalted better
• ½ cup buttermilk
• 1 teaspoon dried lavender buds
• ¼ cup fresh blueberry
• 1 egg and 1 teaspoon of water to make egg wash
• raw sugar to sprinkle on the top

Instructions

1. Preheat oven to 400 ºF.
2. Add sugar and lavender into a food processor. Process until they are combined, about 20 seconds on low.
3. Combine flour, lavender sugar, salt, baking powder and baking soda in a large bowl.
4. Cut cold butter into small cubes. Add them into the flour bowl. Cut the butter into the flour using a pastry cutter or if you can throw the flour mixture and butter in the food processor and pulse a few times until it resembles a coarse meal.
5. Add buttermilk into the flour. Mix together using a wooden spoon or spatula until just combined. The trick to making light scones is to never overmix the dough. Add the blueberries and mix together gently.
6. Transfer dough on to a floured surface. Form the dough into a round, ¾ inch thick disk. Flour your knife and cut evenly into 8 pieces.
7. Transfer the scones on to the baking sheet lined with parchment paper or silpat.
8. Prepare egg wash by beating one egg and a teaspoon of water in a small bowl. Brush the top of each scone with the egg wash.
9. Sprinkle with raw sugar, bake for about 15 minutes until the top is golden brown. Serve warm with a cup of coffee or tea.

3.5.3251