For those of you who have followed my recipes thus far, you may have noticed I have a slight love affair with lavender. I love using it in pancakes. Lavender paired with either honey or blueberries is especially lovely. I decided to whip up some scones for breakfast this weekend using this favorite flavor of mine. The result was delish.
1 cup of flour
1 1/4 teaspoon of baking powder
2 tablespoons of cold butter
1/3 cup of coconut or almond milk (though you can use regular milk or cream, whatever you prefer)
1 teaspoon of lavender buds
- Pour the flour into a medium size bowl.
- Using your hands, break up the butter into small pieces and scatter throughout the bowl of flour.
- Mix the flour and butter using your fingers pinching the butter in with the flour until the mixture becomes something of a coarse meal.
- Scatter in the lavender. Use your fingers to pinch the entire mixture for thirty seconds or so more, to release the flavor and aroma of the lavender into the flour.
- Stir the milk in gently. Mix well to break up any lumps.
- Form the dough into small balls, roughly the circumference of a baseball. Push them semi-flat on top using the palm of your hand. Basically, make the scones look to your liking 😉 (Important note: they shouldn’t be too thick, otherwise they will not cook through evenly).
- Bake at 350 degrees F/175 degrees C for roughly 12 minutes. The tops will be light golden. Make sure the bottoms do not burn. An easy mistake to make when the tops look fine and you let them cook for too long, unassuming.
- Allow scones to cool completely. Serve with a drizzle of honey on top.
These can be stored (I recommend not drizzling honey on the leftovers. Only drizzle honey on top just before eating them) in an airtight container at room temperature for up to three days.
Fun surprise! They babies can also be halved and used as shortcakes for…drumroll…you guessed it, strawberry shortcake! Or really, any berry shortcake that your imagination can conjure up.