This post is for all those amazing mothers out there—we should love and cherish them always. If you are still looking for that special gift, I suggest you consider making these equally amazing lavender scones for breakfast or brunch. Many of the traditional scone recipes tend to incorporate lemon flavours but I thought I would try something new. HAPPY MOTHER’S DAY 💐 🌺 🌸
PREP: 30 min
BAKE: 5 min at 425 degrees, approx. 15 min. @ 350.
- 3 cups flour, sifted
- 2 Tbsp *culinary lavender
- 3/4 cup white sugar
- 1/2 Tsp orange rind
- pinch salt to enhance flavours
- 3 Tbsp baking powder
- 1/2 Tsp baking soda
- 3/4 cup unsalted butter
- 1 1/4 cup buttermilk (save 1/4 cup for glaze)
- 1/4 Tsp peppermint extract
- 1 Tbsp crystallized sugar for topping (optional)
- Preheat oven, prepare baking sheet (I use parchment paper) and set aside.
- Measure out all your ingredients before you begin. This will also ensure you are not running out for ingredients in the middle of baking 😬.
- In large bowl, sift flour. Add dried lavender flowers but first crush them with your fingers to release the scent.
- Mix together sugar and orange rind and then add to flour mixture, along with salt, baking powder and baking soda.
- Incorporate butter (preferably cold) into the flour by using a pastry blender to cut in.
- In a glass measuring cup add 1 cup buttermilk, peppermint extract and stir.
- Add liquids to flour and gradually combine by mixing and turning, but do not over mix or scones will come out dense.
- On flat surface, gently mold dough into a 7 inch round disc shape, approximately one inch thick.
- Divide and cut disc into 8 equal parts so that sections will cook evenly. It helps to start by marking the dough disc into quarters with a pastry scraper and then in eighths.
- Cut out the triangle sections and place on lined cookie sheet with small spatula.
- With brush, cover top of scone with thin layer of buttermilk and top with sprinkles of crystallized sugar.
- Bake in preheated oven and take out when scones are light golden brown in color. Cool on rack. The aroma will be divine.
*TIP: Make sure you use culinary lavender. You might have some luck finding it in local organic/herbal stores, but it is readily available on the internet. I bought 1/2 lb and it’s lasted over a year!
MANGIA! (8 scones)