blackberry + lavender scones

They made my hands purple, but it was totally worth it.August = beautiful summer berries, flowers in bloom, and torrential rain. Well… those first two, we can work with.This lovely recipe is courtesy of Joy the Baker (link here) and all I’ve done is convert some of the measurements into grams so as to avoid volume mis-measurements. Culinary lavender is a bit of a b**** to find, but if you have ordinary lavender growing, you can use the flowers straight off the plant as long as you’re sure they haven’t been sprayed with pesticides or anything like that. Just give them a wash and then chuck them in as normal.

Scones are best served warm, on the day they’re made – but you can also freeze them, and warm them up in the oven once defrosted to revive them 🙂

Blackberry and Lavender Scones

Ingredients:

  • 405g plain flour
  • 75g granulated sugar + extra for sprinkling
  • 1 tbsp dried lavender
  • 2.5 tsp baking powder
  • 0.5 tsp bicarb. soda
  • 0.75 tsp salt
  • 115g cold, unsalted butter
  • 2 large eggs
  • 0.75 cup milk + 1 tsp lemon juice {or 0.75 cup buttermilk}
  • 1 cup blackberries

 Method:

Preheat your oven to 180*C {fan-forced} and line a couple of baking trays with greaseproof paper.
Sift together the flour, sugar, lavender, baking powder, bicarb soda and salt into a mixing bowl.
Chop the butter into small cubes, and add it to the dry ingredients. Use a knife to cut it into smaller pieces whilst mixing it through the flour. Then, get your hands in and rub the butter between your fingertips to create ‘breadcrumbs’.
Combine 1 egg with the milk/lemon juice and add to the dry ingredients. Mix through using a spatula.
Finally, add the blackberries and mix through gently.
Dust a clean surface or board with flour, and tip the mixture out. Knead a few times, and then roll out to 1 inch thick. Cut out rounds or squares, and transfer to the baking trays.
Quickly whisk up the other egg and brush the scones with it, and finally, sprinkle them with a generous pinch of sugar.
Bake for 15 minutes, until golden brown on top, and leave to cool on a wire rack. Best served whilst still warm!
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