For some reason, rainy days and tea inspire me to post. Could also be the fact that we’re having leftovers and I’m not doing anymore house work for at least a few more hours. Reason three – both boys are sleeping. Soundly. (For now…)
I think I made these about 6 months ago. Made em. Photographed them. Devoured them. Made them again. Forgot to post them. That’s how I roll. Forgotten is my middle name. Memory is a thing of the past.
So, I’m going to share them now. And they are SO good. I even found the pictures! Go me!
I follow Miss Joy over at Joy the Baker. She is da bomb. I love her style, wit, and food choices. Anyhow, these scones come from her, only slightly changed by yours truly. Skeptical of the lavender? Don’t be. It tingles the taste-buds. I did have a comment from a slightly disgruntled guy that flowers are for smelling, not eating. BUT, they were devoured and many compliments ensued. So I’d say they’re pretty good. My hubby even loves them. (And that’s saying something, as he’s generally a baked-goods-hater.) Here goes!
Lavender Berry Scones
Recipe very slightly adapted from Joy the Baker
3 cups flour
1/3 cup sugar
1 heaping Tbsp dried lavender
2 1/2 tsp baking powder
1/2 tsp baking soda
Dash salt
3/4 cup cold butter or margarine
1 egg
3/4 cup buttermilk
1 cup berries (I used frozen blackberries, blueberries, and raspberries)
1 beaten egg and sugar to coat and sprinkle before baking
First of all, remember that ‘boys are sleeping soundly’ thing? It’s now untrue. But I will continue nonetheless.
Secondly! Preheat that oven to 400F, and line a baking sheet with parchment paper.
Combine all dry ingredients in a bowl. Cut in butter (or margarine) with fingers or a pastry cutter, until it resembles large oat flakes. In another bowl, combine egg and buttermilk, and beat lightly. Add to flour mixture, just until moistened. Fold in those berries (carefully, they’ll make a mess!).
Turn onto a floured surface, and knead for about 2 minutes. Roll out into a 1-inch thickness. Cut into desired shapes (re-rolling excess dough for more scones), and place on baking sheet. Brush lightly with beaten egg, and sprinkle with sugar. Bake for 15-18 minutes, or until slightly golden brown on top.
Enjoy! These are quite amazing alone, or with a dallop of butter and jam. (Go for blueberry jam!)
Now to finish off with some kiddo photos as usual. Just can’t get enough of my boys.
{In the sandbox, smiling away}
{He’s practicing blowing spit here, just so you know… But he has the sweetest eyes, don’t you think?}
foreverfaithandfood 