Adding lavender to tried-and-true recipes is a great way to enjoy the floral and mildly sweet flavor enhancements of this popular herb. You must use Culinary English Lavender, available here, to avoid your recipe tasting like soap!
Blueberry - Lavender Scones
2 cups (8.5 oz, 238 gr) all-purpose flour
1/2 cup (3.5 oz, 98 gr) granulated sugar
1 TBSP baking powder
1/2 tsp Morton kosher salt or table salt (use 1 tsp if using Diamond Kosher)
1/2 cup (1 stick, 4 oz, 112 gr) very cold unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup (4 fl oz, 118 ml) heavy cream, cold
1 cup fresh or frozen blueberries or other mix-in (NOT THAWED)
A few tablespoons of additional heavy cream for brushing the tops
Turbinado sugar for sprinkling the tops (optional)
Powdered sugar (optional for vanilla glaze)
Preheat the oven to 425F (220C).
In a large bowl whisk together the flour, sugar, baking powder, salt and culinary English Lavender until well combined. If you prefer a more robust lavender flavor, grind the lavender buds in a food processor or crush them with your fingers before incorporating them. This releases the flavor profile tremendously.
Add the pieces of cold butter and cut into the dough using a pastry cutter or a fork until the texture resembles coarse meal. Don't overwork it! Toss your blueberries (or other berries/mixins) if using throughout the mixture at this point.
Lightly whisk together the heavy cream, the egg, vanilla extract and any zests or extracts you may decide to use. Pour the wet ingredients into the dry ingredients and mix just until the liquid is absorbed. The dough will be shaggy and crumbly atf this point but it will come together on the counter.
Turn the dough out onto a lightly floured counter top. With floured hands, gently pat out the dough to about 1" thick. Fold the dough in half and then turn it 90 degrees. Pat out and fold again about 5 more times. Be very gentle with the dough here.
Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
Gently transfer the scones onto a parchment paper or silicone baking mat lined baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar(optional).
Bake at 425F (220C) for 13-16 minutes until golden brown. If desired, sprinkle with extra turbinado sugar for more texture or a dash of lavender for garnish (if not making a glaze).
Glaze (Optional): Combine and mix 1/2 cup powdered sugar, several TBSP heavy whipping cream (use your judgement) and 1 tsp vanilla extract. Brush onto scones. Lightly sprinkle culinary lavender on top of glaze if desired (added lavender flavor and/or garnish).
Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap and store in the freezer for up to 3 months. Refresh in the oven at 325F (162C) until warmed through.