These pictures are lascivious. I know. How could I photograph these irresistible sweet and floral lavender scones with the blue Pacific peeking from behind and not invite you to stay? It seems rather rude to taunt you like this, but I was never in the running for the Ms. Manners’ title anyway so I am not terribly concerned.
We have been forced out of our house for a few days since termites have apparently taken up residence and we kindly (or not so kindly) have requested they vacate the premises. Luckily for us, we were able to flee to a borrowed house by the beach and relax in the warm San Diego sunshine. Stop rolling your eyes. I am not the roughing it kind. I just wasn’t made that way.
You and I have been friends for a little while now and if we are going to continue our friendship, you should know a few things about me. I don’t camp. I like to tell people it’s against my religion, but truthfully I don’t know of any religion that is specifically opposed to camping. I believe the great outdoors should be experienced beach side, pool side or in a cabana somewhere with a Mai Tai close at hand; Not among the bugs, dirt and “the elements”. Yes, I am high maintenance and I am totally OK with that. I also have a lot of good traits but these mostly center around baking and being “Super Mom” to my two kids and dog. That’s pretty much all I’m goin’ for.
While in the midst of crazily packing all food products to go for the “The Great Termite Depletion”, I did something smart. Don’t act so surprised…it happens now and then or at least once before—I am sure. I decided to pack one large box of baking supplies all together and keep it in the trunk of my car incase an emergency baking situation (EBS) arose. Hasn’t that happened to you? Were you ever unexpectedly called upon to bake something immediately, and were caught with your apron down so to speak or without any reasonable baking ingredient what-so-ever? Well, I was not going to let THAT happen to me this weekend.
And it was very good that I did pack my magic box of baking supplies because I did indeed have an EBS. I became inspired by the Keyscreek Lavender Farm that we toured and found myself purchasing organic culinary lavender and lavender jelly. The lavender literally jumped off of the shelf and into my bag and later started hollering at me the next morning begging, literally begging to be used. Lavender scones would be perfect…the absolute best solution ever to my EBS, and, sure enough, I hoisted the magic baking box up the stairs to the kitchen and whipped up some of these babies.
They were everything I had dreamed of when I envisioned making the scones. They’re soft inside, with just a lightly crispy outside coated in a delicate smattering of sugar and the two teaspoons of crushed lavender buds lend such a subtle complex and floral note that I have barely kept my hands and mouth off of them all day. I even had them on hand when we met friends at a museum today and was totally prepared for a ESS (emergency snacking situation), but that is another story. I hope you get a chance to make these beauties. You will surely impress guests who stop by if there are any left after breakfast!
Recipe accidentally invented by me (that’s a long story)
2 c. of all purpose flour
1/3 c. granulated sugar
1 T. baking powder
3/4 t. salt
2 t. crushed dried culinary lavender buds (I minced them and then crumbled them in between my thumb and finer to get the lavender fairly fine)
1 1/2 sticks very cold unsalted butter cubed (3/4 c.)
1 egg, beaten
1/2 c.+ 2 T. cold milk (cream is great too but I wanted to slim these up just a tad)
To make the scones: Preheat your oven to 400 degrees Fahrenheit. Place the dry ingredients from flour to lavender in a large mixing bowl and whisk to disperse. Cut your butter into 1/4 inch cubes (see above). Add butter to dry ingredients and crumble the mixture together with your fingers until the mixture resembles course clumps of flour and butter. See photo above. Add the beaten egg and the 1/2 c. milk (reserve 2 T. for later) and incorporate with a rubber spatula. Mix the dough together until it forms a ball and knead gently for about 30 seconds until your dough is relatively smooth and pliable.
On a floured pastry board, gently roll out the dough to a 3/4 thick circle. Cut out circles using a biscuit cutter or circle cookie cutter or simply use your measuring cup like I did above. Brush the tops of the scones with the left over 2 T. of milk and sprinkle each one with a pinch of granulated sugar. Place the scones on a cookie sheet, uncoated(no spray or butter please), and bake for 20-25 minutes or until golden on the outside. Serve warm with butter, devonshire cream and or jelly. A hot cup of tea would do nicely too.