Lavender Scones
I adapted a tried-and-true scone recipe to create these lavender scones. The original recipe for cranberry scones came from my best friend who lives in Berkeley, CA.
I used culinary lavender (finely ground) from Sunshine Lavender Farm in Hillsborough, NC. These were a huge hit with my guests, even the guys!
Makes 1 dozen scones.
3 cups unbleached all-purpose flour (substitute whole wheat if desired)
1/2 cup sugar (I use raw sugar instead of refined white)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 tablespoons culinary lavender
3/4 teaspoon salt (I use Kosher or sea salt)
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 teaspoon grated orange zest (I use a microplane)
1 cup buttermilk (lowfat is okay)
Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
Add butter and beat with an electric mixer (or pastry blender) until well blended.
Stir in zest.
Pour in buttermilk and mix until blended.
Gather dough into a ball and divide in half (I use a knife).
On lightly floured surface, roll each half into a circle. I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. I use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. I cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.
Place scones on lightly greased cookie sheet.
Bake in preheated 400 F degree oven for 12-15 minutes or until golden.
Let cool.
Variation: you can omit the lavender and use dried or fresh cranberries or blueberries. You can use cinnamon instead of lavender if you want that flavor. I don't glaze my scones, but you can do that if you like.
Serve with preserves or lemon curd. I prefer Mackays Orange Marmalade with Champagne (from Scotland) if I don't have any homemade on hand.
If you have left-overs (not likely) you can wrap a scone in a slightly damp paper towel and microwave for 15 seconds if you like it warmed up.
