Orange 🍊 Lavender Scones

1928DD6A-67A8-4BBA-94EA-78B3B20BD3C0.jpegThis 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.

INGREDIENTS:

  • 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)

DIRECTIONS:

  1. Preheat oven, prepare baking sheet (I use parchment paper) and set aside.
  2. Measure out all your ingredients before you begin. This will also ensure you are not running out for ingredients in the middle of baking 😬.
  3. In large bowl, sift flour. Add dried lavender flowers but first crush them with your fingers to release the scent.
  4. Mix together sugar and orange rind and then add to flour mixture, along with salt, baking powder and baking soda.
  5. Incorporate butter (preferably cold) into the flour by using a pastry blender to cut in.
  6. In a glass measuring cup add 1 cup buttermilk,  peppermint extract and stir.
  7. Add liquids to flour and gradually combine by mixing and turning, but do not over mix or scones will come out dense.
  8. On flat surface, gently mold dough into a 7 inch round disc shape, approximately one inch thick.
  9. 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.
  10. Cut out the triangle sections and place on lined cookie sheet with small spatula.
  11. With brush, cover top of scone with thin layer of buttermilk and top with sprinkles of crystallized sugar.
  12. 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)

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