Lavender Scones

I don’t know what has gotten into me...two baking posts in a row! Ike must be messing with me here in Austin. We pulled all our plants inside, pulled down wind chimes and brought lawn furniture into the garage. We prepared for the worst, and Ike turned right and missed Austin completely. Jim and I have a lot of family in Houston and we wait, holding our breath for word that everyone is okay.

Maybe it is this nervousness that I seek something to bake, something that challenges me and actually takes my mind off the Hurricane. In the midst of much disaster I woke up craving something sweet, pretty, girly. After a search on Food Blog Search I found Glenna of A Fridge Full of Food…And Nothing to Eat and her lovely “Lavender Scones, Made for Women But Men Like Them Too.” I had all the ingredients on hand – my pantry and fridge stay well stocked these days.

I decided to take Glenna’s advice and take a little time for myself, 15 minutes this early morning to pop these in the oven, steep a cup of my favorite hot tea and enjoy a few quiet moments by myself. Glenna suggest serving yourself on good china. I don’t have any of that yet, but I love the idea and join her in encouraging others to treat yourself every now and then. Yes, We’re worth it.

Lavender Scones
2 cups all-purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 stick butter
1/2 cup sugar (and some extra for dusting)
2 tsp dried lavender buds
2/3 cup milk
1 egg, beaten

Start by preheating your oven to 425 degrees.

Mix together the flour, baking powder, lavender, and salt. With fingertips, cut in butter until mixture resembles coarse meal.
Stir in milk to make sticky batter.

Turn out onto floured surface, roll out, and cut out with any shape desired.
I basically cleaned my counter top and then floured it. Then rolled out my dough and used a pizza cutter to square off the dough and cut into triangles.
Here are my utensils and the extra dough that I combined together at the end and made two more (misshaped) scones out of .
Place onto greased baking sheet. I used my silpat which is great for keeping things from burning and sticking. Beat an egg and then brush the tops of your scones, then sprinkle with sugar.
Bake at 425 degrees for 10-15 minutes. Watch for a slight puff and golden crust on top.
This is what mine looked like after 15 minutes.
I first moved them to a cooling rack. In a small bowl I mixed a tablespoon of butter with a tablespoon of honey to make a sweet spread for these lavender scones. Amazing!!

Other Breakfast Recipes:
Boozy Chocolate French Toast Casserole
Biscuits and Gravy
Pumpkin Chocolate Scones from Artsy-Foodie