I’ve been meaning to share this recipe for a while now, and stumbled upon it in my drafts. I love scones and make them often. This version is filled with blueberries and floral with lavender. They are tender and not overly sweet- lovely on their own or served warm with jam and cream. In the springtime, when lilacs are in season, an infused sugar is one of my favorite renditions.
Notes:
Scones are endlessly adaptable and I love playing around with in-season fruit, frozen berries, florals and garden herbs. You can also swap out the dairy. I developed these with sour cream but find buttermilk works well too, as does heavy cream and crème fraîche.
-berries: strawberries, raspberries, boysenberries, wild raspberries
-florals: lavender or dried chamomile flowers pulsed into the sugar. Or make an infused sugar such as lilac, jasmine or fig leaf.
-herbs: thyme pairs beautifully with stone fruits, tarragon with berries. I rarely make savory scones but chive blossoms and basil with cheddar or gouda would be wonderful-reduce the sugar to 1 tbsp here.
– dairy: sour cream, creme fraîche, heavy cream, buttermilk
Blueberry Lavender Scones
Ingredients
3 cups (375 grams) all purpose flour
1 tablespoon baking powder
½ tsp salt
1/2 tbsp dried lavender
1/2 cup (100g) sugar
10 tablespoons (150 grams) unsalted butter, cold
1 cup (240 grams) sour cream or buttermilk
1-1.5 cups blueberries
heavy cream and sugar for finishing
Instructions
- Grate the butter with a cheese grater and place into the freezer.
- Combine the sugar and lavender in a food processor and blend until combined.
- In a large bowl, whisk together the flour, baking powder, salt and remaining sugar.
- Add the butter and with a fork toss it into the flour mixture.
- Add the sour cream and into the flour/butter mix until combined. Fold in the blueberries.
- Tip the dough onto a floured work surface. Pat it into a rough rectangle, about 1-1.5 inch thick, then slice into 4 equal quadrants. Stack all 4 on top of each other and pat or roll the dough back into a rectangle, 1-1.5 inches thick (roughly a 6 x 7 inches). Cut into 9 scones. Place them on a parchment lined baking sheet and freeze until firm (at least 20 minutes or overnight). – This is a tip from Liz Ho and stacking the layers high resulted in the flakiest scones!
- Preheat the oven to 400. Place the scones on a parchment lined baking sheet and brush the top with heavy cream and sprinkle with sugar.
- Bake for 22-25 minutes. Allow to cool for a few minutes before enjoying.
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