So, are you planning a tea party or a ladies brunch? Make these scones! In one word I would describe these scones as “lovely”. In more words, they are sweet, flaky and elegant.
These blueberry and lavender scones are beautiful to look at and delightful to eat. The sweet, tart blueberries pair pleasantly with the floral pine-y fragrance of the lavender. When combining the flavors and aromas together, the blueberries and lavender become the perfect partners.
You see, lavender perfumes the sweet and tart blueberries with an intoxicating floral-yet-herbaceous essence that somehow makes them taste more… Blueberry-yy. YUM!
***NOTE: Do not mix the dough in the mixer. The machine will break apart the blueberries and release all the liquid, causing the dough to be gooey and ruining the batch. Just mix the dough by hand and then work the blueberries in while kneading. Also, use frozen blueberries. DO NOT THAW. I made that mistake and the scones came out gooey and flat.
I didn’t have a cookie cutter, so I just molded the dough into a circle and divided it into individual triangles. If you have a cookie cutter, you can roll out the dough and use a cookie cutter to make small individual circles (which will yield more scones, YES PLEASE).
When I ate one out of the oven, I felt so “posh” and had a sudden urge to drink some tea. So, I ended up rummaging through my pantry only to find an empty box… I don’t have tea? *gasp* To the grocery store I go! Ugh… You have to have tea with scones!
These scones are easy to prepare and almost effortless. You can combine everything together in less than 15 minutes and then pop them in the oven. Quick, easy, delicious!
Blueberry and Lavender Scones
Yields: 8-10 large scones
Preheat oven 400 ºF
3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon Kosher salt
8 tablespoons cold butter, cubed
3 heaping tablespoons honey
2 teaspoons pure vanilla extract
2 large eggs
½ cup heavy cream
2 cups blueberries, fresh or frozen (DO NOT thaw)
1 teaspoons dry lavender, finely chopped
In a large mixing bowl, sift the flour, sugar, salt and baking powder, and whisk together well. Work in the butter and shortening just until the mixture is unevenly crumbly; it’s okay for some larger chunks of butter to remain unincorporated.
Stir in the lavender.
In a separate mixing bowl, whisk together the eggs, vanilla, honey, and cream. Then add the liquid ingredients to the dry ingredients and mix the dough by hand until all is moistened then knead in the blueberries until all holds together.
Line a baking sheet with parchment or sprinkle a bit of flour atop the pan.
Mold the dough onto a floured surface and divide into two round circles, then use a knife to divide circles into individual triangles. If you want to add sugar on top, brush tops with milk and sprinkle sugar on top.
Transfer the wedges onto the lined baking pan, leaving ½” space between them.
**For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
While the scones are chilling, preheat the oven to 400 ºF.
Bake the scones for 18 minutes or until they’re golden brown.
Remove the scones from the oven and cool briefly on the pan.
Serve warm with butter or jam. Enjoy!