I can only explain this post by saying I simply had a tea moment yesterday. I couldn't help myself. I had a cup of tea and then I decided I needed another, along with lavender scones.
I've never actually had lavender scones before so imagine my surprise at feeling so compelled to make them. I had just bought some dried lavender at Mama Jean's Natural Market, and I was drinking dragon pearl tea, sweetly fragranced with jasmine, so I suppose the idea didn't exactly come out of thin air. Well, maybe not so THIN air, just air fragranced by the sent of jasmine tea. (And No, Matt, it's not a pregnancy craving. Sorry, Charlie.) I just needed a little girlie girl time in that moment, I think.
I'd like to add this to Kalyn's, of Kalyn's Kitchen, Weekend Herb Blogging event. Weekend Herb Blogging is being hosted this week by Christa of Calendula and Concrete. Check out the round-up on her site on Monday.
I'd never cooked with florals before but I'm game for most anything so I knew all I had to lose was a little four and sugar and about a dime's worth of lavender and I had everything in the way of a new taste experience to gain. Gee, this couldn't have been any easier. I don't know why I've never worked with lavender before. The smell alone lifts your spirits.
As for tasting notes, Gene preferred these with the ginger-orange marmalade I had on hand and I liked that too, but I liked them better with just a small swipe of butter. I like the taste of the lavender a lot. During the biggest majority of our eating experiences we smell our food and know the taste. We smell the food as we taste and we all know scent is at the foundation of taste. But the lavender was the opposite and I found that intriguing. I know the scent of lavender, could recognize it anywhere, but I did not know the taste. For the first time I got to eat a fragrance, and I liked it. It's a sensation that left me feeling a little off for a moment, a little "this isn't in the right order" feeling, but in a very good way.
So take a little time for yourself, use 15 minutes of it to pop these in the oven, steep a cup of your favorite tea, get out the good china (it's only a few pieces and will clean up easily) and enjoy a few moments of teatime. We're worth it.
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 stick butter
1/2 cup sugar (and some extra for dusting)
2 tsp dried lavender buds (and some extra for dusting)
2/3 cup milk
1 egg, beaten
1. Preheat oven to 425 degrees.
2. Mix together the flour, baking powder, lavender, and salt. With fingertips, cut in butter until mixture resembles coarse meal.
3. Stir in milk to make sticky batter.
4. Prepare to bake in any of the following ways:
Drop by spoon into greased scone pan sections.
Drop by spoon onto greased baking sheet.
Turn out onto floured surface, roll out, and cut out with an shape desired. Place onto greased baking sheet.
5. Brush tops with egg mixture and sprinkle with a few lavender buds and liberally with sugar.
6. Bake at 425 degrees for about 10 minutes or until browned nicely.
Cook's note: Do not skip brushing the tops with egg and dusting them with sugar and lavender. The sugar makes them wonderfully shiny and the lavender on top retains its cheery purple hue.