My baby sister is pregnant! The second grand child and her first child is on the way! M got married just last year and wasted no time starting the family she and her husband always wanted. I was M’s maid of honor, which I was only too happy to be. As a gift to me, M gave me saffron (a most excellent choice) and lavender. The lavender was somewhat comical since she purchased it by weight and decided that 1 pound would be perfect. If you’ve never seen 1 pound of lavender, imagine the pillow you sleep on full of lavender buds rather than down feathers. It’s a lot of lavender! We had a great time laughing about it the night before her wedding.
Since then, I’ve found great uses for the stuff. For one, it is excellent just sitting by the bedside or out on the table for aroma. Delicious. I’ve also given a few bags away (still with plenty of my own).
My first baking adventure with the aromatic was scones. These are perfect for breakfast or dessert. They’re only slightly sweet and the lemon mixed with lavender offers a refreshing midsummer day treat, especially with a cup of tea (iced or hot). So while I await my second niece, I will continue to search for more lavender recipes (like lavender chocolate cupcakes, or lavender lemonade!).
- 3 cups flour (plus more for dusting a work surface)
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp dried lavender buds
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, cut into 1/4″ cubes
- 1 cup, plus 2 tbsp buttermilk
- 2 tsp lemon zest, finely grated
- 1 tsp vanilla extract
- 2 tbsp granulated or sanding sugar
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding or granulated sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.