Lavender Blueberry Scones Food

LAVENDER BLUEBERRY SCONES

Steps:

• Place the sugar and lavender in a clean spice grinder, blender or food processor. Process until the lavender is finely chopped and mixed with the sugar.
• Place the flour, baking powder, salt and lavender sugar in a large bowl. Whisk to combine.
• Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour.
• Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. If you're using frozen grated butter, then you only need to toss the butter in the flour.
• Add the blueberries (frozen or fresh) and lemon zest, and toss to coat in the flour-butter mix.
• Add half of the cream to the flour-butter mixture and use a fork to mix it in. There will be big clumps of wet dough.
• Add the rest of the cream and stir it into the flour using a fork. When all the cream has been stirred in, there should be lots of wet clumps of dough, but also some dry spots of flour.
• Line your work surface with a piece of parchment paper and lightly flour it. Keep some extra flour at hand if needed.
• Turn the dough out onto the lightly floured parchment paper. Bring the pieces together to form a rough dough in the shape of a large rectangle.
• Use the parchment paper to help fold the dough over itself in half. Repeat again to fold the dough into quarters.
• Use the parchment paper to gently pat the dough into a square or rectangle. Fold over in half again.
• Lightly flour the dough, and flatten it out into a 7-inch circle, evenly tall (just over 1 inch in height).
• Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges.
• Transfer the parchment paper onto a baking sheet/tray or plate. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. You can leave the scones overnight in the freezer as well. See recipe notes on how to store scones in the freezer for longer.
• Preheat oven to 400°F / 200°C. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each.
• Brush the tops of the scones with a little milk, and then sprinkle raw sugar on top (only if you're not making the glaze).
• Bake in preheated oven for 20 minutes, or until the tops are a nice golden color (25 minutes if baking from frozen). Then turn off the oven, and allow the scones to sit in the warm oven for a further 5 - 10 minutes to make sure they bake all the way through.
• When they have cooled down a little, drizzle the blueberry lemon glaze (or plain lemon glaze) on top, and serve with butter.
• Place the blueberries in a bowl and mash them with a fork. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. Pass the blueberry lemon mix through a fine sieve to remove the pulp. You should now have a bright, purple-pink juice
• Place the confectioner's sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. You can have it as thick or as thin as you like.
• Cover and set aside until needed.

BLUEBERRY & LAVENDER SCONES

Steps:

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground lavender. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cold buttermilk, stirring until a dough forms. (If dough seems dry, add more buttermilk, 1 tablespoon at a time.)
• Turn out dough onto a heavily floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough into a ¼-inch-thick (approximately 9-inch) square. Using a sharp knife, cut dough into 4 equal portions. Scatter ⅓ cup blueberries on a dough portion. Top with another dough portion, and scatter another ⅓ cup blueberries on dough. Top with a third dough portion, and scatter remaining ⅓ cup blueberries on dough. Top with remaining dough portion. Gently press down on dough stack to adhere layers.
• Using a rolling pin, gently roll out dough stack to a ¾-inch thickness. Using a 2-inch fluted square cutter, cut as many scones as possible from dough. Place scones 2 inches apart on prepared baking sheet. Freeze for 10 minutes. Brush tops of scones with beaten egg.
• Bake until edges of scones are golden brown, 12 to 14 minutes. Serve warm.
• Garnish with lavender, if desired.

SWEET LAVENDER SCONES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
• Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
• Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
• Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
• Serve warm or at room temperature with lemon curd.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.

BLUEBERRY LAVENDER SCONES

Steps:

• Preheat oven to 400 ºF.
• Add sugar and lavender into a food processor. Process until they are combined, about 20 seconds on low.
• Combine flour, lavender sugar, salt, baking powder and baking soda in a large bowl.
• Cut cold butter into small cubes. Add them into the flour bowl. Cut the butter into the flour using a pastry cutter or if you can throw the flour mixture and butter in the food processor and pulse a few times until it resembles a coarse meal.
• Add buttermilk into the flour. Mix together using a wooden spoon or spatula until just combined. The trick to making light scones is to never overmix the dough. Add the blueberries and mix together gently.
• Transfer dough on to a floured surface. Form the dough into a round, ¾ inch thick disk. Flour your knife and cut evenly into 8 pieces.
• Transfer the scones on to the baking sheet lined with parchment paper or silpat.
• Prepare egg wash by beating one egg and a teaspoon of water in a small bowl. Brush the top of each scone with the egg wash.
• Sprinkle with raw sugar, bake for about 15 minutes until the top is golden brown. Serve warm with a cup of coffee or tea.

BLUEBERRY SCONES

Steps:

• Adjust rack to center of oven, and heat to 400 degrees.
• Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
• Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
• Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
• Turn out onto a lightly floured surface, and knead a few times to mix well.
• Pat dough into a 6-inch square about 1 1/4 inches thick.
• Using a floured knife, cut into four 3-inch squares.
• Cut squares in half on the diagonal to form eight triangles.
• Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
• Bake until golden brown, 20 to 22 minutes.
• Transfer scones from baking sheet to wire racks to cool.