In honor of July 4th, I decided to make something blue(ish.) Lavender season approaches in WA, and I thought vanilla might pair particularly well with lavender's delicate floral taste. A couple clicks later and I found a delightful recipe from four years ago, courtesy of Marye Audet.
|my particular scone batch, freshly frosted|
It goes as follows:
Lavender and Vanilla Mini Scones
3 1/2 c flour
2 tbs baking powder
1/2 c unsalted butter
1/2 c sugar
1 1/3 c half and half
2 tsp vanilla
2 tbs food grade lavender buds
Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.
Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.
Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.
Bake for 12 minutes or until done.
Remove from oven.
While scones are still hot spoon on a glaze made from:
1/2 c melted butter
1 tsp vanilla
enough confectioners sugar to make a thick glaze.
Sprinkle with lavender buds to garnish.
Makes about 24.
These freeze well, and are great for once a month cooking or making ahead. :)