I was gifted three large lavender plants earlier this spring, which had outgrown their former place in the garden. I was thrilled to be the recipient of the statuesque trio. Their prior home happens to be one of my favorite gardens in town, owned by two of my favorite people, whom I have been blessed to garden for. Bursting with aromatic, purple blooms, the bees at my place are happy about the transplant too.
These scones are in honor of June, a woman with enough generosity to pass along a piece of her garden to me, in addition to her consequential lesson of unwavering grace, in, and out of the garden. Thank you dear friend!
June's Lavender Scones:
*1 cup organic whole wheat flour
*1 cup organic AP flour
*2 tsp aluminum free baking powder
*pinch sea salt
*4 Tbsp cold unsalted high quality butter, cut into cubes
*2 fresh eggs
*1/2 cup fresh jersey milk
*7-10 lavender sprigs in full bloom
Preheat oven to 425.
Remove blooms from lavender sprigs. Pour milk in a small saucepan, and place over med/low heat. Stir in the lavender blooms. Heat gently, stirring often for about 10 minuets. Remove from heat. Pour milk through a strainer, pressing down firmly on blooms with the back of a spoon to gain every last drop. Allow milk to cool while completing remaining steps.
Mix the flours, baking powder and sea salt in a medium mixing bowl. Blend in the butter using fingertips. Add eggs one at a time, mixing in with a fork between each addition. Slowly pour in the cooled milk, adding just enough to form dough.
Turn dough out onto a floured work surface. Gently, and briefly knead. Form into a disk and roll out to about one inch thickness.
Using a sharp floured knife, cut into triangles and transfer to a baking sheet. Top each scone with a few lavender flowers.
Bake for approximately 10 minutes until scones are golden. Cool slightly before serving with local honey and tea.