Blueberry & Lavender Scones

A couple of weeks ago I bought some lavender from a spice vendor at the farmer’s market.  I have to admit, I’ve never baked with lavender before.  But I remembered that I had it and decided I would bake something with it this past weekend.  I looked at various recipes to see what flavors go well with lavender; blackberry, blueberry, raspberry, and lemon all go nicely with lavender, so I decided to make some blueberry and lavender scones with a lemon glaze drizzled over the top.  The lavender is very strong, so you don’t need much of it.  I used dried blueberries because I already had them on hand.  These scones came out tasting unique and delicious.  The lemon glaze gave them a nice sweetness as well!

Have you ever baked with lavender before?  If so, share you recipes!

Also, don’t forget to purchase your tickets for the DC Metropolitan Cooking & Entertaining Show November 13-14!  Click here for more details.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 tbsp. baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter, chilled and cut into small pieces
• 1 tbsp dried lavender flowers
• 1 cup dried blueberries
• 1 large egg
• 1/2 tsp vanilla
• 1/2 cup heavy cream
• 1 cup confectioner’s sugar
• 2-3 tbsp milk
• 1 tbsp lemon zest

Directions:

1. Preheat oven to 375 degrees.
2. Whisk together flour, sugar, baking powder, salt and lavender flowers.
3. Cut butter into flour with pastry cutter until the mixture looks like course bread crumbs.
4. In another small bowl, combine egg, vanilla, and heavy cream.
5. Add to the flour mixture and stir to blend into a soft, sticky dough.
6. Turn dough out onto a floured board, cover it and let it rest for 15 minutes.
7. Knead gently, adding only enough flour so the dough doesn’t stick to your fingers. Roll out dough to 1″ thick circle using a floured rolling pin.  Using a serrated knife, cut dough into triangles.  Re-roll any leftover scrapes and cut into triangles again being sure not to overwork the dough.
8. Bake about 12-15 minutes or until tops are light brown. Cool on a wire rack.
9. For glaze, combine confectioner’s sugar, milk, and lemon zest until smooth. Grizzle over scones.