Who’s ready for some scones?
I sure am! The last few days have been unbelievably busy, so I was excited to take a break today and do some baking. This week, my friend and I are taking a jewelry class at the Fashion Institute of Technology in New York City. Which means….we’re officially commuters! (At least for one week). It takes a good while to get from suburbia to the city via public transportation, so it’s been a 6:30 wakeup call – cue the groans of teenage misery. The maze of trains and subways was definitely a little confusing at first, but NYC is certainly organized and we’re quickly becoming pros 🙂
The class itself is awesome. So far, we’ve been doing beadwork in the form of bracelets, rings, and earrings. There was no class today (which is why I made scones), and tomorrow we start working with metal! I can’t wait to get hammering.
More details on jewelry – and maybe even some pictures – coming soon. Now, it’s scone time. These glazed lavender scones are fragrant, fluffy, and flavorful, perfect for teatime, breakfast time, or snack time. They aren’t too sweet, so the simple vanilla glaze on top adds just the right amount of sugar. I may not be thrilled about waking up in the early hours tomorrow, but at least I’ll have a delicious breakfast to look forward to! Scones, I love you.
Glazed Lavender Scones
Makes 18 scones
Recipe adapted from Joy the Baker
For the scones:
1 tablespoon of dried lavender
3 cups of all-purpose flour
3 tablespoons of granulated sugar
4 1/2 teaspoons of baking powder
3/4 teaspoon of salt
3/4 cup (1 1/2 sticks) of unsalted butter, cut into small cubes
3/4 cup of buttermilk, cold
For the glaze:
3/4 cup of powdered sugar
2 tablespoons of milk
1/2 teaspoon of vanilla extract
Preheat the oven to 450 F and line a baking sheet with parchment paper.
Use a spice grinder to grind up the lavender. You don’t want it to become powder, but make sure the pieces are relatively small.
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and lavender. Add the butter and use your fingers to work it into the flour mixture. It should look like small pebbles and sand when it’s done. Create a small well in the middle of the mixture.
In a separate, small bowl, whisk together the egg and buttermilk. Pour this into the well, and use fork to incorporate the ingredients. Turn the dough out onto a lightly floured surface. Knead the dough until it forms a layer about 1 inch thick. Use a circle cutter to form the rounds of dough; lay these on the baking sheet 2 inches apart. Bake for 10-14 minutes, or until they are slightly golden around the edges. Let cool while you make the glaze.
Whisk together the powdered sugar, milk, and vanilla extract. If it isn’t smooth add more milk, and if it’s clumpy add more sugar. Once it reaches the desired drizzle-able consistency, use the whisk to drizzle it over the top of the scones. You can sprinkle a few pieces of lavender over the top (or not). Store any extras in the refrigerator – there’s milk in the glaze. Enjoy!
Yours from jewelry-land,