I wanted to do something a little different to go with lunch the other day. Usually scones are a breakfast item here, I just don’t think of them for lunch. But with a salad and some Brie these are a great way to round out a light meal.

They are sweet from the glaze. The vanilla mellows out the lavender to make a great taste combination. A few months ago I read about a technique where you grated cold butter into scones and biscuits to give a more tender product. This really does make a difference and I have been doing them this way with good results. The scones can be made any size you like..I wanted them to be small and dainty. Sometimes I just need to make girlie foods to balance out all the testosterone in the house!

Allowing the scones to set for 20 minutes before placing them in the oven helps the gluten to relax and the scones to be tender.

You can mix the dry ingredients together and keep it in a container so you can make scones when ever you want just by grating in the butter. Make your own scone mix! With a little organization even the busiest among us can eat well..and really, we should. Why wait until you are having company to make all the special foods? Treat your family to your skills and make them feel special.

Lavender and Vanilla Mini Scones

3 1/2 c flour

2 tbs baking powder

1/2 c unsalted butter

1/2 c sugar

1 1/3 c half and half

2 tsp vanilla

2 tbs food grade lavender buds

Mix the dry ingredients, except lavender, together. you can seal the mixture in a food container and have it on hand for scone mix if you like.

Cut in butter, or grate it into the dry ingredients. Add lavender buds and stir to mix in evenly. Add vanilla and milk and mix until you have a soft dough that holds together.

Roll out gently to about 3/4 inch thickness and cut out with small biscuit cutter. Place on baking sheet and allow to stand for 20 minutes. During this time preheat oven to 400F.

Bake for 12 minutes or until done.

Remove from oven.

While scones are still hot spoon on a glaze made from:

1/2 c melted butter

1 tsp vanilla

enough confectioners sugar to make a thick glaze.

Sprinkle with lavender buds to garnish.

Makes about 24.

These freeze well, and are great for once a month cooking or making ahead.

Images:Marye Audet

Post from: Baking Delights

I really like scones. You don’t find them here in Texas that often, and when you do they are not always alot different from a biscuit. This is one of my favorite recipes for ease, taste, texture, and the flexibility to morph into numerous variations. If someone could create an outfit like that the could make a fortune!

I most often serve these with key lime curd. The spicy sweetness of the ginger is intensified by the tart sweetness of the curd. Whatever you like on them, give these a try.

3 1/2 c flour

pinch salt

2Tbs

3/4 c unsalted butter

1/2c sugar

1/2 tsp ginger

1/4 c finely chopped candied ginger

1 1/3 c whole milk or half and half

1 egg yolk beaten

Preheat oven to 400 degrees. Place silpat on or grease a baking sheet. Sift flour, baking powder, ginger, and salt into a bowl. Mix in sugar. With cold fingers (keep a bowl of ice water close by) rub butter into flour mixture until coarse crumbs are formed with some larger pieces of butter here and there. Toss in the crystallized ginger and mix carefully. Make a well in the center and add milk . Gently stir until a soft dough is formed. Turn out on to a floured board and knead gently about 5-10 times. You just want it to hold together. Adding flour to keep it from sticking, but NOT enough to toughen the dough, roll out to 3/4″ thickness. Cut rounds with a pastry cutter or a glass with a large mouth.

Brush the tops with egg yolk and sprinkle with sugar. A raw sugar works well here because of the larger crystal but table sugar will work. Bake for 12-15 minutes. Cool. 16 servings (depending on cutter)

Post from: Baking Delights