Sweet Lavender Scones with Whipped Meyer Lemon ButterPosted: November 8, 2012
Someday I will travel to Provence France to see the great lavender fields. This is a reoccurring dream of mine. I envision myself standing in a vast field of lavender before me, as far as the eye can see, with the warm sunshine basking my upturned face only to feel the soft undulating breeze while I inhale deeply to breathe in the scent of lavender. This is on my bucket list. Until then….I will make lavender scones, I will buy lavender sachets, I will buy lavender oil from Trader Joes (the best) to sneak into my bathwater, I will stop and sniff every lavender bush I see, I will buy lavender honey. France awaits, but you can dip into the fantasy with me by trying these wonderful scones. When you open the container of lavender, be sure to take a deep whiff, close your eyes and dream with me.
Sweet Lavender Scones
3 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
2 1/2 teaspoons dried (culinary) lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
10 Tbsp. (1 1/4 sticks) chilled unsalted butter, cut into 1/4″ cubes
3/4 cup buttermilk (+ a little more for brushing tops of scones)
1 Lg. egg
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1. Arrange rack in middle of oven; preheat to 400°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; using a pastry blender to cut in butter until mixture resembles coarse meal.
2. Whisk 1 cup buttermilk, egg, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Using a rubber spatula fold in the wet ingredients until just combined; being careful not overwork the dough.
3. Transfer to a lightly floured surface; with floured hands, pat into an 8 inch square 1 inch thick. Cut into 16 equal squares. The dough will be wet. To help keep scones shaped; use wet fingers to maintain each square shaped scone. Brush each scone with buttermilk. Sprinkle with sugar and a few lavendar buds. Space the scones at least 2 inches apart.
4. Bake one tray at a time until scones are golden and a tester inserted into the center comes out clean, 15-17 minutes. Transfer to wire racks; let cool. Serve warm or at room temperature with whipped meyer lemon butter (recipe below).
Whipped Meyer Lemon Butter
1/2 stick (1/4 cup) unsalted butter, room temp
Stir together the butter and marmalade until well combined.