Those are two reader favorites. Process until the lavender is finely chopped and mixed with the sugar. Outta Sight! Have you ever tried my blueberry scones or chocolate chip scones? Mix together using a wooden spoon or spatula until just combined. Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. Flour your knife and cut evenly into 8 pieces. I didn’t use the glaze. The trick to making light scones is to never overmix the dough. I think I may make the dough the day before and then bake them while the coffee is brewing on a Sunday morning. I added a little lemon zest when processing the sugar and lavender, then added some lemon juice when incorporating the wet ingredients. Can I tell you that the icing was still incredible? You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. I’m not a baker but I had some culinary lavender and decided to try this recipe. . Get my curated collection of the Top 10 Flavor Bender recipes! Preheat oven to 400 ºF. To freeze – place the scones on a parchment paper-lined baking tray. Truly a great recipe. I’ve never tried scones before, but they turned out beautifully. Here’s a 5 minute video demonstrating the process. That sounds delicious! Blend together flour, baking powder, baking soda, salt, lemon zest and lavender. Batter will be moist. Use a parchment paper on your work surface to help you with folding the dough, and shaping the dough. Whisk flour, sugar, baking powder, lavender, lemon zest, and salt together in a large bowl. Just like you would for making puff pastry or croissants. Transfer the parchment paper onto a baking sheet/tray or plate. Transfer the scones on to the baking sheet lined with parchment paper or silpat. (You can do this before or after refrigerating in the next step.). Lavender, when used correctly, is DEEEEEELICIOUS. , This sounds delicious and I often crave scones on a weekend, though I’ve never prepared them before. ABSOLUTELY DELICIOUS. Some dry patches are absolutely OK. Scones are great and easy, even me who is not a baker can do it. This will prevent a big mess on your countertop, PLUS you avoid over-working the dough. Form the dough into a round, ¾ inch thick disk. Transfer onto a parchment lined baking tray, slightly flatten the ball then cut into triangles (I made 5) and spread the triangles out. I'm Joy, a self-taught cook with a passion for sharing exceptionally delicious vegan food with vegans, meat-lovers, and everyone in between. fresh or frozen (OR you can use 1 1/2 cups of regular blueberries). There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. Thx! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Oh dear Mama… these are perfect! We were out of buttermilk (I usually keep some for chicken brine), so I used a half cup of heavy cream instead. Combine flour, lavender sugar, salt, baking powder and baking soda in a large bowl. Mix the dry ingredients (flour, baking powder and salt) and lavender sugar in a bowl with a whisk. I used milk to make the icing and adding the lemon caused it to curdle. Use wild blueberries so you can pack a ton of blueberries in each scone. Spoon scone batter on a parchment-lined baking sheet. (adsbygoogle = window.adsbygoogle || []).push({}); Your email address will not be published. The best way to make lavender icing is to infuse the liquid ingredient (milk) with plenty of lavender flavor. Thanks for sharing, Kimberly! I’m Dini, a third culture kid by upbringing and a food-geek by nature. Process until they are combined, about 20 seconds on low. Keep some extra flour at hand if needed. You can make these ahead of time, and freeze. Adding lemon juice really brings out the purple and completes the flavor. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s). That day I ate my words and a fat piece of the most incredible cake to ever grace my tastebuds. If omitting the fruit, add nuts for textural stimulation. Use the parchment paper to gently pat the dough into a square or rectangle. Did you know that keeping scone dough as cold as possible prevents over-spreading? The glaze is super lemony, and it looks gorgeous too (hint: it’s the blueberries! The lemon zest and lemon juice sound amazing. Sincerely in Texas. These Blueberry Lavender Scones are perfect for brunch or breakfast with tea, coffee. Using my favorite scones recipe, you can make bakery-style lavender scones right at home. Prep the blueberries and keep aside for later. Blend together flour, baking powder, baking soda, salt, lemon zest and lavender. Scones are best eaten the day that they are made. I’m making blueberry scones in this video, but the process is the same. Serve these lavender blueberry scones with a knob of butter and a cup of coffee (or lavender latte!). Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days. Yes, feel free to add between 1 and 1.5 cups of berries. Oh yeah, this one is a keeper for sure. DO NOT OVER MIX. First, get all your ingredients measured and ready for the lavender blueberry scones. Larger scones take closer to 25 minutes. Make sure to cut straight down, through the dough. I’ll freeze it longer and give it a try again. The first week of every November is all about Thanksgiving Pies. You can add a 1/2 teaspoon vinegar or lemon juice to the yogurt before stirring it into the scones and that should give it the acidity bump it needs. The butter and heavy cream (or buttermilk) need to be chilled. These scones are better by far than any I’ve had at a bakery, and they’re quite easy!! I’m going to try that next time. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Made fresh oat milk for the icing since I was out of milk and it turned out fantastic. I love the flavor combo of honey and lavender, but I’m not sure if the substitution would work in terms of baking chemistry. But make sure to blend it with the sugar, so that the flavor is optimal. Using my favorite scones recipe, you can make bakery-style lavender scones right at home. Bring milk to a simmer, then let it steep with 1 teaspoon of dried cooking lavender. Keep the scones in the freezer for a few hours until frozen. I did made a few tweaks by cutting the buttermilk to a 1/3 cup and added 3 T (1.5oz) lemon juice into the dough mixture. One suggestion: coconut yogurt is pretty mild as yogurt goes (not very acidic), and this scone recipe's baking soda needs the yogurt's acid to rise properly. Separate the cut lavender blueberry scones slightly so that the edges aren’t touching. Transfer dough on to a floured surface. Scones are rustic. Blueberry Walnut Lavender Scones Ingredients 2 3/4 C whole wheat pastry flour (we didn't have this, so used unbleached flour) 1 Tbsp baking powder 3 Tbsp white sugar 1 Tbsp brown sugar 1/4 tsp salt 1/4 C refined Much easier than you’d think to create those soft flaky layers. I made dried fruit scones like Currant Scones all the time and sometimes I use cranberries or apricots. Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Line a baking sheet with parchment paper and preheat the oven. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. SOOOO yummy – my family is IN LOVE with everything about these scones… I was even told that they are “better than a chocolate chip cookie” (which is a very big deal in my household!). Avoid over-processing and turning the sugar into powder. I have several scone recipes that begin with the same basic recipe. Shape the scone dough into a 7 – 8 inch circle. Dust the surface generously and use a sharp knife to cut the circle into 8 wedges. Let’s make Buttermilk Lavender Scones! Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. Your email address will not be published. This lavender scones recipe shows how versatile they are with their lovely scent of summer. Drizzle over the flour … If you have tried my classic scone recipe, then you’ll know how to create those beautiful layers. — I used oat milk. Milk or buttermilk (or even cream) – this will bind the scone dough together. They are easy, can be frozen, and bake perfectly from frozen too. Classic Pumpkin Scones (with Brown Butter Glaze), Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Pour in maple syrup and combine until dough just comes together. Whisk 1/2 cup buttermilk, the egg, and vanilla extract together in a small bowl.

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