You know how I said I was going to bake something healthy… that didn’t happen. But you have to know that scones are my favorite pastry in the entire world and I happened to have all of the ingredients in my house, so it was a must. I had to do something with that left over lavender!
I fell in love with scones at a very young age. Back when I lived in Avalon, my parents used to go to C.C. Gallagher almost every morning to get coffee and basically hang out with their friends. On the weekends they would take us (me and my siblings) with them. I love the idea of starting the day off with a cup of coffee, a pastry, and a good group of friends. There are a few things that really stick out to me about those mornings. For one, I didn’t totally understand what all the “grow ups” were talking about, but I still think I understood more than they thought I did (which I suspect is the case for most kids). Another thing I remember is wondering why I wasn’t allowed to drink hot chocolate every morning if my parents could have coffee every morning. It makes sense, right? The last thing I distinctly remember about C.C. Gallager is eating their chocolate chip scones. They were giant (at least they seemed giant when I was 7) triangular scones that were cut in half and put through the toaster oven. They were brown and crisp on the outside and soft and flaky on the inside with oozing melted chocolate. Best. Thing. Ever.
The scones I made today are a little bit different. While still light and flaky with a crisp exterior, they are circular like little tea biscuits and perfumed with lavender and a pinch of nutmeg. Don’t worry! I promise I’ll share some chocolate chip scones with you soon too. I just made them a few weeks ago and I would be more than happy to make them again. At first I thought that the nutmeg might overpower the lavender, but I added just the right amount so that they actually complemented each other perfectly. I hope you love them! Enjoy 🙂
RECIPE (adapted from Bird is the Word)
– 2 cups flour
– 1/2 cup sugar
– 1 T baking powder
– 1/2 tsp salt
– 1 1/2 T dried lavender
– 1/4 tsp nutmeg
– 6 T unsalted cold butter, cubed
– 1/2 cup + 3 T heavy cream
– 1 cup powdered sugar
– warm water
Preheat oven to 425 degrees F.
In a large bowl, whisk together flour, sugar, baking powder, salt, lavender, and nutmeg.
Combine the butter into the dry ingredients with your fingers, breaking it up into pea sized pieces.
Add the cream and form into a dough. On a floured surface, roll out the dough to an inch thickness (mine were a little less). Use a cup or ring mold to cut the dough into scones.
Place on a baking sheet lined with parchment paper. Bake 18-20 minutes or until golden brown. Allow to cool.
To make the glaze, add a small amount of hot water to the powdered sugar until it is runny enough so you can pour it over the scones, but not too watery.
Enjoy with a cup or tea or coffee! Don’t forget to share. 😉