a few weeks ago, i had a really traumatic experience. i opened my bag of dried lavender, added a tablespoon to a recipe, and then noticed, to my complete shock, that the lavender was moving. it had bugs in it! bugs! gross, tiny, squirmy little bugs! i freaked out for a little while and then regained my composure and thought about the best plan of action. step 1 was to throw out the recipe i had started. step 2 was to buy some new lavender, and store it much better (as in, in an airtight container instead of the loosely closed bag it came in) this time. so i went the next morning to the union square farmer’s market, where i know there is a lavender by the bay stand. the problem was, they didn’t have any dried lavender that day – they only had the fresh stuff. so i figured… why not try something new!
working with fresh lavender turned out to be a lot of fun. the purple color was much deeper than what you get with the dried stuff, so it was a really pretty addition, and the beautiful floral smell was unreal. it turns out that to use fresh lavender, you just treat it like you would any other herb – you can use the flower buds straight off the stem, and you just use double the amount that you would use of the dried stuff, since dried spices are always much stronger than fresh. in the end, the fresh lavender worked perfectly, and i got to learn all about a new ingredient! i guess sometimes even the worst culinary mishaps can have good end results.
the only word that i think accurately describes these scones is “lovely.” they were just lovely! they were cakey and a bit crumbly, just like any good scone, with juicy, sweet bites of blueberry throughout. and the lavender added the perfect note of floral spiciness to make them really special. they tasted like they should be served at the fanciest of tea parties… but if you want to make them to eat for breakfast on a regular day, that’s okay too.
perfectly lovely scones filled with blueberry and lavender.
- 1½ cups all-purpose flour
- 1½ cups white whole wheat flour
- ⅓ cup granulated sugar
- 2 tablespoons fresh lavender (or 1 tablespoon dried)
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup earth balance (or butter), cold and cut into chunks
- 1 large egg
- ¾ cup buttermilk
- 1 cup fresh blueberries
- preheat the oven to 400°F and line a baking sheet with parchment paper.
- in a large bowl, combine the flours, sugar, lavender, baking powder, baking soda, and salt. use your fingers or a pastry cutter to work in the earth balance until it is in chunks the size of peas. add the egg and buttermilk, and stir to combine everything. don't overwork the dough - just make sure everything comes together and is evenly distributed. fold in the blueberries.
- divide the dough in half. on a well-floured surface, use your hands to pat one half of the dough into a rectangle about an inch thick. use a sharp knife to cut the rectangle into 6 squares, and transfer them to the prepared baking sheet. repeat with the rest of the dough.
- bake the scones in the oven for about 15-18 minutes, until they are lightly golden. serve them warm or transfer them to a wire rack to cool completely.