I love lavender so, so much. It’s beautiful, calming, healing, and tranquil. It’s a staple in my essential oil diffuser, planted next to the front stoop in the yard, and stashed around the house in various forms of lotion, spray, and candles. In fact, we went to a lavender field and picked and dried our own to make sachets for the birth of each of our kids, because labor. And now those sachets are in my sock drawer making underthings smell like heaven. All things lavender for this girl.
But the best things in life are edible, no?
This week’s recipe is brought to you by the huge bag of culinary lavender I bought on impulse and had no real plans for so I tucked it in the cabinet. For months I kept shoving the bag aside to get to everything behind it, so it was time I tackled it straight on. Plus I was feeling the need for a zen moment after doing a busload of laundry, which led me to question exactly how many people are living in my house.
Lavender has a very clean taste, but can easily overdose a dish if too much is used. In this recipe, feel free to dial it back if you are not sure you will like it. Also, it is important to make sure that whatever lavender recipe you’re making, check that it is labeled for culinary use. Don’t just grab a handful from the sachet in your sock drawer, it’s not the same.
I tweaked this recipe a few times until the balance was just right. I wasn’t sure at first what to pair with the lavender, but it was a somewhat natural decision due to the almost finished bag of wild blueberries stashed in the back of the freezer. The blueberries and lavender play very well together in this dough.
Wild blueberries are the cuter smaller cousins of regular harvested blueberries. I like the condensed sweet and tangy depth of flavor, and they’re perfect for baking because they have less water content, so they hold their shape during baking. You could easily swap out for fresh ones, but if you use frozen, just leave them in the freezer until you add them.
These scones are cathartic to make. It starts by crushing the buds to release the oils into the sugar, stirring in dry ingredients, using your fingertips to cut butter into flour, tossing in some deep purple blueberries, then kneading the dough into a circle, slicing it up, and baking them. All the while lifting your mood with the calming fragrances of lavender and vanilla.
Pause. Kids are fighting and and someone is mad because their sippy cup rolled under the bed.
Okay, I’m back, where were we? Oh yes, tranquility.
These beauties turned out to be everything I hope for in a scone. The lavender adds a subtle floral tone to the dough, and the wild blueberries give a fruity depth of flavor in every bite. The texture is buttery and layered like a biscuit, but is a bit more dense with a slight crumble and a warm soft middle. Because these scones are barely sweet, a simple vanilla icing is a perfect touch, although they certainly don’t need it. They’re wonderful warm or room temperature, and they go so well with coffee, you’ll wish you didn’t have to rush out the door to work.
Without further adieu, here is your scrumptious new breakfast recipe.
- 1/3 c granulated sugar
- 2 tsp culinary lavender buds*
- 3 c flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 c unsalted butter, cold and cubed
- 1 egg
- 1 tsp vanilla
- 3/4 c buttermilk, cold
- 2/3 c wild blueberries (frozen or fresh)
Preheat oven to 400F and line a cookie sheet with a silpat or parchment.
In a large bowl, add sugar and lavender buds.
Using the back of a spoon, press and crush lavender into the sugar for 1-2 min to release oils.
Add flour, baking powder, baking soda, and salt. Stir to combine.
Toss in the cold cubed butter, and working quickly using a pastry cutter or fingertips, work the butter into the dry ingredients until it resembles course crumbs. Some big flakes and pea size pieces are just fine.
In a small bowl, whisk egg, vanilla, and buttermilk together.
Pour the egg/buttermilk mixture into the dry ingredients and stir until the dough begins to come together.
Fold the blueberries gently and briefly into the dough.
Turn the dough out onto a lightly floured surface, and knead about 10 times until the dough comes together.
Form into a ball, pat the dough out into a circle, and cut into 8-10 wedges.
Bake 15-20 min until the edges are golden and your house smells amazing.
*Feel free to dial back the lavender if you're not sure you will like it, to taste.
If you choose to glaze, do it while they're slightly warm after coming out of the oven.
These are best the day they are made, but still delicious the next day.