Blueberry & Lavender Scones
Recently a work-friend graced me with a bounty of homemade peanut brittle, for no reason other than that she is very kind and lovely. It was an act of generosity that also happened to occur on a Monday, when I am especially in need of treats, bless her heart. For the record, the peanut brittle was fantastic and perfect. I, myself, have been in an absolute rut for food lately- just haven’t had much desire to experiment (haaaate that). But there are two important things that my Midwestern sensibilities have taught me: one, always return nice tupperware to its owner; and two, when someone sends you a treat you return the favor, topped with a bow and handwritten label. With my sense of duty to guide me I emerged from my blissful sugar-daze, I brushed the toffee flakes off my boobs and promptly (two weeks later) set to work. End rut (I hope).
I’ve had a jar of culinary grade french lavender buds on hand for a while, unopened and waiting for an inspired purpose. A bag of wild blueberries left over in the freezer sealed fate, and these blueberry and lavender scones were born.
My track record with scones is embarrassing. In fact, up until making this batch my record was zero-for-one. Knowing my self esteem cannot take another scone-loss, I summoned the big guns, King Arthur Flour, and used their recipe for Fresh Blueberry Scones as the basis for my lavender-y adaptation. After making some adjustments to ingredients and method, these came out of the oven just exactly as I had hoped. Hashtag, dreamscones.
The end result: a flaky bottom, with a biscuit-like tender crumb that is neither dry nor too sweet. Juicy blueberries wrapped up in the herbalicious sweet floral scent of lavender. I went somewhat heavy on the lavender, in comparison to other recipes for lavender scones I’ve come across, but the amount used can be suited to anyone’s taste (I’ll make some notes in the recipe below).
I finished my scones with a basic powdered sugar glaze- I had a handful of frozen blueberries leftover so I thawed them, mashed them through a sieve, and used the rendered blueberry juice with some milk for the moisture aspect. I believe the flavor payoff is about the same with or without the blueberry juice, but you can’t argue with that color, can you? It’s a LAVENDER glaze! On LAVENDER SCONES!
And while the glaze is still wet, don’t forget to administer an extra sprinklin’ of lavender buds with your giant hand.
- 6 T. cold butter
- 2 eggs
- 1/3 c. buttermilk or kefir (I used kefir)
- 1/2 t. vanilla extract
- 2 c. all purpose flour
- 1/2 t. salt
- 1/4 c. sugar
- 1 T. baking powder
- 1-2 T. dried culinary-grade lavender buds (see notes below instructions)
- 1 c. frozen blueberries (you can use fresh, but frozen hold up better to mixing)
- 2 T. melted butter
- 1 1/2 c. powdered sugar
- small amount of milk and/or blueberry juice
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Put 6 T. of butter in the freezer (leave in stick form).
- In a small mixing bowl, whisk the eggs, buttermilk (or kefir), and vanilla until eggs are beaten well. Set aside.
- In a large mixing bowl combine flour, salt, sugar, baking powder, and lavender buds (whole or ground, per note below). Mix together with a wooden spoon.
- Remove butter from freezer and grate over the bowl of dry ingredients, using a cheese grater. Stir with wooden spoon to break up clumps.
- Pour the wet mixture into the dry ingredients and use wooden spoon to stir until just barely incorporated. Stir in the blueberries. Dough may be slightly shaggy and that's fine.
- Sprinkle some flour onto a large clean work surface. Turn out the dough and gently knead just enough to incorporate any shaggy bits of flour. Roll out the dough into a 1" thick slab and cut into desired scone shape/size.
- Gently transfer scones to parchment-lined cookie sheet. Brush tops with melted butter. Bake 20-25 minutes, or until a toothpick tests clean. Allow scones to cool completely.
- Place powdered sugar in a bowl. Add milk and/or blueberry juice 1 T. at a time, stirring in between, until a drizzle-able consistency is reached. Use a fork or spoon to drizzle glaze over cooled scones. Allow to set.
- The amount of lavender you use, and how you use it, can be adjusted depending on how prominent you want the flavor to be. Use 1 T. of whole buds for a subtle flavor, and 2 T. whole buds for medium flavor. For a stronger lavender flavor, pulse the buds lightly in a spice or (clean) coffee grinder before adding to the dry ingredients (I ground up 2 T. for maximum lavender impact).