I’ve never researched houseplants or herbs and I truthfully do not have much prior knowledge, one day I just became a plant lady. During my senior year of college, I bought a few succulents that lived beside my bed on my nightstand and I’ve been adding to their plant family ever since. The most recent plant roll call at my house numbered around 52, but a handful I’m plant sitting for a friend, so mid-forties seems like a more accurate count.
When I moved into my current apartment, my friends Paige & Eric, who graciously passed their sweet upstairs nook into my possession, left some herb planters on the porch for me to make use of. The first couple of months, only weeds grew inside the planters and then snow piled on — by the beginning of spring I still wasn’t convinced that I’d ever use them.
I think it only took a few more trips to the grocery store picking out packaged herbs to realize the cost of attempting to grow my own herbs outside could pay off pretty quickly. That, and I’m always looking for a reason to add some more green to my life.
I broke through the old soil, got my hands dirty, and planted a few choice herbs at the beginning of spring. Rosemary for roast chicken, basil for pasta, oregano for pizza dough, and lavender just because it smells lovely. I wasn’t sure what would come of any of them, but I was diligent to water everyday, trim back flowering, pick weeds, and whisper words of encouragement to help my little herb garden grow. (Crazy plant lady, guilty.)
Slowly but surely, they all grew tall, wild, hearty and started making their way into recipes and dishes in my kitchen. The lavender was always hardest to come by, though. I waited months for the first blooms and after trimming them off to dry them, I waited each week for more buds to dry and add to my small stash. By August, I’d collected a little over a tablespoon of buds and knew exactly what I’d use them to make — scones.
I’ve tried to make lavender scones once before but couldn’t track down the star ingredient. Although I know now where to buy and order this important component, there was something sweet in growing and earning this first batch for myself. Spending months watering, watching and waiting was worth the treat of finally getting to make and share these long awaited scones. Using up every last lavender bloom to my name just in time for the August heat to take what little life was left of my little plant.
*Click here to download a PDF version of this recipe!
- Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine. Add the butter and pulse about ten times. Don’t process the heck out of it — some small pieces of butter should remain.
- Transfer the flour mixture to a large bowl. If any really large lumps of butter remain, squish them with the back of a fork. Add the berries and lavender gently toss to coat.
- In a small bowl, combine the cream, egg, and vanilla and mix well. Pout into the flour mixture and use a fork or your hands to work the cream into the flour mixture as your gradually rotate the bowl; aim for a folding motion, not a stirring motion. When dough begins to come together, use a plastic bowl scraper, a sturdy plastic spatula, or your hands to gently work the dough into a ball. If there’s still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, about 1 teaspoon at a time, until the dough comes together.
- Transfer the dough to a floured work surface and gently pat it into a 6-to-7 inch circle. With a pastry scraper or large chef’s knife, cut the circle into 8 wedges. If you like, you can use a pie marker to score the top of the circle and then use those lines as a guide for cutting.
- The next step is optional but recommended: Put the scones on a baking sheet lined with waxed paper and freeze until solid. (once they’re frozen, you can store them in a plastic freezer bag for several weeks.)
- Preheat the oven to 425. If baking from frozen, preheat the oven to 400. Line a baking sheet with parchment paper.
- Place the scones on the lined pan, about 1 inch apart. Brush the tops with cream and then sprinkle with sugar and additional lavender.
- Bake for 10 minutes, then rotate the pan and bake for 10 to 15 minutes longer, until a toothpick inserted into the center of a scone comes out clean. If baking from frozen, your scones will likely need an additional 5 minutes.
- Let the scones rest for 5 minutes on the baking sheet before transferring to a wire rack to cool or serving warm.
- If you’re using frozen berries, rinse them in cold water several times until the water that runs off is a light color — this will prevent any weird green tinting in your scones!
- Tossing your berries with the dry ingredients also helps seal them in a protective coating so that the colors don’t bleed throughout the scones.
- Be sure to incorporate berries gently so that the color doesn’t bleed and the mixture stays light in texture.
- Use your leftover heavy cream to make whipped cream to serve on top of the scones.
- Warm up your leftovers in the microwave for 20 seconds the next day for breakfast or a treat!
*Scone recipe originally featured in Food52 Genius Recipes Cookbook.