Monday, June 23, 2008

Blueberry lavender scones

My small veg and herb garden is coming along nicely; it's responding well to our 25-30 degree sunny June days and foggy evenings. Like many folks in our gardening zone, I struggle away with indoor potted herbs all winter only to breath a sign of relief when summer's warmth arrives.

I got this recipe from Alive (Canadian Health magazine) awhile ago. It's an strange one that combines two great tastes: blueberry and lavender. This is when you need to remember that lavender is an herb (related to the mint family) and not a perfume! These scones are a bit odd but really quite endearing...

Blueberry Lavender Scones
3 c. all-purpose flour
1/4 c sugar
1 T baking powder
1 t. dried lavender buds or 2 t chopped fresh lavender
1/2 t salt
3/4 c cold unsalted butter, diced
3/4 c + 1 T milk
1/4 honey (or maple syrup)
2 t vanilla extract
1/2 c dried blueberries
icing sugar for dusting

Oven at 375.

Place all dry ingredients in a large bowl. Cut in butter until it resembles coarse meal. Stir together liquid ingredients in a separate bowl; add to dry ingredients. Mix just until dough comes together. Mix in dried blueberries.

Turn dough onto floured surface. Roll twice to 1 in thickness, each time folding in half (secret to a flaky scone). Roll dough into 3/4 in. thickness, cut into shapes. Place on cookie tray, brush with remaining milk, bake for 15 to 18 minutes until tops browned. Makes 12.

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