Mother's Day is not far off and the mad dash to find just what mom has been hoping for has started.
As a mom myself, I'd be happy to help you out, since you asked ;) Just some quiet time, with loved ones, good food and a good cuppa tea. With lots of sunshine. Flowers and chocolate never hurt either.
That's where these lavender lemon scones come in.
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Twice a year there are ideal opportunities for a proper afternoon tea (not that any time of year isn't a good time!) Easter and Mother's Day are the largest holidays celebrated with traditional tea time foods. Springy, light and delicate flavors are a must on the menu.
If y'all have been hanging around this blog for any amount of time you know that seasonal eats are my thing. I LOVE eating with the seasons. Not only does it do my food budget good, because seasonal foods are usually local, cheaper, and in abundance. But seasonal foods are also healthier for us too.
They carry seasonal microbes on them from the soil which help our gut get what it needs to digest our foods. Along with the microbes, come the vitamins and nutrients that we need for each time of year, right when we need them. How fancy is that?
There is a reason we crave green salads and strawberries in the spring. After a winter of eating heavy foods that were grown in the fall, our bodies are ready for a clean up session. Just like we are ready to clean the inside of the house after winter. Spring clean those closets, cupboards, and don't forget to wash the windows. The sun is letting us know how much grime got built up after winter. And how much good hearty stuff we ate in the winter.
But I digress, from beautiful recipes for Mother's Day.... sort of.
Lemons are still available from the fall and lavender has been stored away from last summer, yet the lavender plants are getting ready to bloom ever so soon.
That makes lemons and lavender perfect for a spring time recipe! And what could go better with them than scones and tea?! The addition of some traditional clotted cream, from the milk abundance that spring brings, along with some fruit spread and you can't go wrong.
Some beautiful tea pairings for this scone would be a traditional Earl Grey, like our Southern Belle Grey, or go with some herbal tea, such as our Southern Raspberry Rose, Rose Garden Repose or my favorite, Farmer's Wife Raspberry. This delicate scone takes well to either a heavy dark tea blend or a light herbal blend.
Last but not least, don't forget some freshly grown lavender from Eagle Creek Lavender here in Oregon. This is the highest quality culinary lavender I've ever seen. We use it in our tea blends and in our baking, I wouldn't use any other kind!
Let's get baking for mom shall we?! I know my mom will be waiting, though no fruit spread for her. Lemon curd will be on her bucket list for sure.
Lavender Lemon Scones
- 3 1/2 cups of unbleached white flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1/2 c. maple syrup
- 1/2 cup cold butter (1 stick)
- 1 to 1 1/2 cups milk
- 1 tablespoon culinary lavender
- 1 tablespoon lemon zest (about 1 rind)
- Preheat oven to 450° F.
- Place flour, baking soda, and sea salt into a large bowl. Cut butter in gently with a fork. Or use a food processor. Pour mixture back in the bowl when done, if using the food processor.
- Add the lemon zest and culinary lavender to the mixture and give it a good stir incorporating the ingredients.
- Add the maple syrup to 1 cup of milk. Slowly add the milk mixture, stirring a little bit in at a time under dough just starts to come together. Add a little more milk to the mixture if need be. If you would rather make a drop scone, add milk until wet and sticky.
- Gently gather dough out of the bowl onto a floured surface. Fold dough together (do not knead) until it forms a solid ball. Gently make a round disc with the dough then flatten out to about 1 1/2 inches thick. Cut into 8-12 wedges.
- Separate wedges and place scones on a greased baking sheet making sure the scones touch slightly. This will help them rise.
- Bake at 450° F for about 12-14 minutes.
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