Make sure to work the dough as little as possible to prevent too much gluten from developing in the dough. Fold over in half again. Add them into the flour bowl. Brush scones with remaining buttermilk and for extra crunch, sprinkle with coarse sugar. Outta Sight! Hi, I have a question, when can I use white wine vinagre? I ordered culinary lavender from Etsy. Break the coconut oil up into the dry mixture, add applesauce and almond milk. Gently fold in blueberries. Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. Prep the blueberries and keep aside for later. 1 egg and 1 teaspoon of water to make egg wash. Add sugar and lavender into a food processor. Drizzle over the flour mixture, then mix together until everything appears moistened. When I say “rustic”, I mean you don’t have to frost, you don’t have to knead, baby or make them look professional and perfect. The first week of every November is all about Thanksgiving Pies. The trick to making light scones is to never overmix the dough. I mean let’s bake some scones! Let me know how the recipes turn out. Using my perfected scones recipe, I added fresh lemon zest and cooking lavender, swapped heavy cream for tangy buttermilk, and topped the scones with lemon lavender icing. (Tip: I like to start the icing while the scones cook so the milk has a chance to steep.) Like we do when making pie crust, work the cold butter into the dry ingredients to create crumbs. They’re pretty much like American sweet biscuits. You can have it as thick or as thin as you like. (You can do this before or after refrigerating in the next step.). These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Weigh the frozen and grated butter, and then keep it in the freezer until needed. The butter and heavy cream (or buttermilk) need to be chilled. Whisk to combine. Form the dough into a round, ¾ inch thick disk. Today I’m sharing a scone variation. My food is a reflection of those amazing experiences! Thx! I’ve never made such good scones. I agree to email updates from The Flavor Bender. Batter will be moist. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. You don’t have to use the pastry cutter or pastry blender, if you’re using grated frozen butter. Dried culinary lavender adds a lovely aromatic flavor without tasting overpowering. If omitting the fruit, add nuts for textural stimulation. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. That’s it. Repeat again to fold the dough into quarters. SOOOO yummy – my family is IN LOVE with everything about these scones… I was even told that they are “better than a chocolate chip cookie” (which is a very big deal in my household!). What happened? Work quickly to avoid the butter from melting too. Transfer the scones on to the baking sheet lined with parchment paper or silpat. Next, cut the butter into the flour, making sure to leave hazelnut-sized lumps of butter in the dough. Mix the dry ingredients (flour, baking powder and salt) and lavender sugar in a bowl with a whisk. We were out of buttermilk (I usually keep some for chicken brine), so I used a half cup of heavy cream instead. Squeeze lemon into the soymilk and add to the scone mixture. A dry sugar is best! I’m making blueberry scones in this video, but the process is the same. Place the confectioner’s sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. Keep some extra flour at hand if needed. OMG SO AMAZING!! Perfection. Lavender – dried culinary lavender is used in this recipe because the flavor is stronger. I don’t recommend honey in this scone dough. Can I use it for these scone recipe and if so how much. I love the delicate lavender-lemon taste. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each. I love the flavor combo of honey and lavender, but I’m not sure if the substitution would work in terms of baking chemistry. If you're using frozen grated butter, then you only need to toss the butter in the flour. See recipe notes on how to store scones in the freezer for longer. Recipe adapted from jemangelaville.com recipe, Total Carbohydrate Reserve lemon flesh for juice. Those are two reader favorites. OMG — heaven in my mouth, folks. And the scones were ridiculously good. Transfer dough on to a floured surface. Use wild blueberries so you can pack a ton of blueberries in each scone. Those were my thoughts until last year when, by the inspiration of Tessa who wrote Icing on the Cake, I tried Blackberry Lavender Cake.