the smell and taste of lavender

lavender has always been a curious thing to me. while growing up, it was one of my favorite smells. lotions, oils and soaps…gosh, i think they even have it as a laundry detergent fragrance. because of that, i feel like it’s somewhat overlooked as a culinary herb – at least to the average eater. you’re more likely going to craft a satchel for your underwear drawer, rather than cook with the buds. that very thought has always kept me from using lavender in cooking, but with my culinary husband’s mind always stewing, and seeing an amazing bouquet at the farmer’s market, i thought i would give it a try.

my mom has instilled in me an appreciation for proper english tea, and i remember having lavender scones at a tea house in a quaint coastal town. not quite able to appreciate unique flavors as a kid, i am so glad i gave this pastry a try at home. they’d be outstanding with a bit of lemon curd and devonshire cream… and maybe a cup of earl grey at 4:00 for high tea (‘high’ actually refers to the height of the table!)

this is easily one of the best smelling items i’ve made, with the pleasant odors of lemon and lavender permeating each step of the process. maybe i’m just coming off a chicken coma (wil’s been simmering a gallon of homemade chicken stock in our 600 square foot apartment for the last 14 hours). not loving the recipes i saw online for lavender scones, i tweaked a ginger scone recipe from epicurious. this scone recipe is quite simple, with a short bake time, so it’s easily adaptable to almost whatever ‘flavoring’ ingredient you want…dried cranberries, chocolate chips, blueberries, etc.

Lavender Scones
3-inch round cutter (my drinking glasses did the trick); makes about 6

2 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
2 teaspoon lemon zest (or about 1/2 lemon)
1 stick unsalted butter, cut into 1-inch cubes and chilled
2 tablespoons lavender buds
3/4 cup heavy cream, plus extra for brushing the tops of the scones

adjust the oven rack to the middle position and preheat the oven to 400 f. combine the flour, sugar, and baking powder, and mix on low to incorporate (this could be done in a food processor too…just pulse on and off). add the lemon zest and butter and mix on low, until creating a rough ‘meal’ (butter is dryly incorporated as small bits throughout the flour).

transfer the mixture to a large bowl and stir in the lavender. make a well in the center and pour in the cream. using one hand, draw in the dry ingredients, mixing until just combined.

wash and dry your hands and dust them with flour as they will look like monsters emerging from the deep. drop dough onto floured surface and knead a fes times forming a ball. Roll or pat the dough to about 3/4 inch thick. cut out the circles; gather and put the scraps back together to roll to 3/4 in again, and cut out the remaining dough. place the scones 1 inch apart  on a baking sheet.

brush the tops with the remaining cream and bake for 13 to 16 minutes, until the surface cracks and they are slightly browned.