I remember being a little girl and my mom asking me to go out into the garden to pick some fresh rosemary for dinner. Walking barefoot through the yard, I stopped to smell my favorite flowers and wander through the herb garden. After a few tries I found the rosemary and ran inside to give it to my mom for the dish she was making. As we sat down for dinner we bit into the tender grilled chicken and noticed it had a rather unique, floral flavor. It was then my mom realized that I had grabbed the lavender, not rosemary, and subsequently one of my favorite childhood dishes, "Lavender Chicken," was created.
Years later, although I have finally learned the difference between rosemary and lavender, I still am drawn to the fragrant aroma of lavender. While it may not be for everyone, I absolutely love the flavor and depth it brings to a recipe - especially baked goods. So today I will be sharing with you one of my favorite scone recipes from Joy the Baker that I first made last year on Mother's Day. This recipe can be adapted numerous ways, I am envisioning lemon poppy seed, strawberry rose petal, raspberry dark chocolate...the list goes on and on. Enjoy!
Blackberry Lavender Scones {recipe via Joy the Baker}
Makes 10-12 large scones
INGREDIENTS
3 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon dried lavender
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk
1 cup fresh blackberries
1 beaten egg and granulated sugar for sprinkling on top before baking
Place a rack in the upper third of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.
In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blackberries.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with beaten egg and sprinkle with granulated sugar.
Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
