The health benefits of blueberries are well known; coupled with the aromatic lavender, these scones are heavenly.
Blueberry Lavender Scones
Ingredients
- 3 cups (750 mL) all-purpose flour
- 1/4 cup (60 mL) sugar
- 1 Tbsp (15 mL) baking powder
- 1 tsp (5 mL) dried lavender, chopped (or 2 tsp fresh)
- 1/2 tsp (2 mL) salt
- 3/4 cup 180 mL) unsalted butter, cut into pieces and chilled
- 3/4 cup +1 tbsp (195 mL) milk
- 1/4 cup (60 mL) honey
- 2 tsp (10 mL) vanilla extract
- 1/2 cup (2 mL) dried blueberries
- Icing sugar for dusting
Directions
01
Preheat oven to 375 F (190 C).
02
Place all dry ingredients in a mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup (180 mL) milk, honey, and vanilla and add to dough. Mix just until dough comes together and stir in dried blueberries.
03
Turn dough onto a lightly floured surface. Roll dough twice to a 1-in (2.5-cm) thickness, each time folding in half (this is the secret to a flaky scone).
04
Now roll dough to 3/4-in (1.9-cm) thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.
Anna Olson
Anna Olson is a Canadian pastry chef and host of several cooking shows on the Food Network, most recently Inspired With Anna Olson. Her most recent cookbook is Bake with Anna Olson: More than 125 Simple, Scrumptious and Sensational Recipes to Make You a Better Baker (Appetite by Random House, 2016).
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