White Chocolate Lavender Berry Scones

Eating My Way Through the Holidays. Festive Food Gifts: White Chocolate Lavender Berry Scones! Butter and Buttermilk, two main ingredients that lasso the moon. This is not your ordinary pastry. It’s not a doughnut. It’s not a muffin. It is a flavorful raised vessel for smearing on more butter. Granted, the American version may be filled with fresh fruit and chocolate chips, but hey, it’s all good. And since I was doing it my way, I went one step further and added a lavender glaze on top. There’s no way I’m going to be accused of making a dry-as-dust scone. I’m living with a man who conjures up that image whenever he hears the word “scone”. I believe for now, I’m okay with him thinking that way. More for me!

WHITE CHOCOLATE LAVENDER BERRY SCONES

Ingredients:

1 1/4 cups flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

4 tablespoons cold butter, grated

1 egg, room temperature

3 ounces buttermilk, plus more for brushing

1 1/2 teaspoons vanilla extract

3/4 cup fresh blackberries

1/2 cup white chocolate chips

Ingredients for Lavender Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

2 teaspoons dried lavender buds

Fresh mint, for garnish

Instructions:

Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and sea salt. Add the grated butter; toss with flour mixture. Add the egg, buttermilk, and vanilla extract. Stir just until combined. Do not over mix. Fold in blackberries and white chocolate chips. Turn the dough onto a floured surface; then pat into squares. Cut into equal triangles. Place formed dough 2 inches apart on prepared baking sheets. Brush tops with buttermilk. Bake until golden brown, 15-18 minutes. Rotate baking sheets halfway through. Allow the scones to cool slightly. To make the glaze, combine powdered sugar, lemon juice, and 1 teaspoon dried lavender. Stir until smooth. Drizzle scones with lavender glaze. Garnish with remaining lavender buds and fresh mint leaves. Serve warm with butter.

White Chocolate Lavender Berry Scones

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: White Chocolate Lavender Berry Scones! Butter and Buttermilk, two main ingredients that lasso the moon. This is not your ordinary pastry. It’s not a doughnut. It’s not a muffin. It is a flavorful raised vessel for smearing on more butter. Granted, the American version may be filled with fresh fruit and chocolate chips, but hey, it’s all good. And since I was doing it my way, I went one step further and added a lavender glaze on top. There’s no way I’m going to be accused of making a dry-as-dust scone. I’m living with a man who conjures up that image whenever he hears the word “scone”. I believe for now, I’m okay with him thinking that way. More for me!

WHITE CHOCOLATE LAVENDER BERRY SCONES

Ingredients:

1 1/4 cups flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

4 tablespoons cold butter, grated

1 egg, room temperature

3 ounces buttermilk, plus more for brushing

1 1/2 teaspoons vanilla extract

3/4 cup fresh blackberries

1/2 cup white chocolate chips

Ingredients for Lavender Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

2 teaspoons dried lavender buds

Fresh mint, for garnish

Instructions:

Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and sea salt. Add the grated butter; toss with flour mixture. Add the egg, buttermilk, and vanilla extract. Stir just until combined. Do not over mix. Fold in blackberries and white chocolate chips. Turn the dough onto a floured surface; then pat into squares. Cut into equal triangles. Place formed dough 2 inches apart on prepared baking sheets. Brush tops with buttermilk. Bake until golden brown, 15-18 minutes. Rotate baking sheets halfway through. Allow the scones to cool slightly. To make the glaze, combine powdered sugar, lemon juice, and 1 teaspoon dried lavender. Stir until smooth. Drizzle scones with lavender glaze. Garnish with remaining lavender buds and fresh mint leaves. Serve warm with butter.

Lavender Lemon Meltaways

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Lavender Lemon Meltaways! Are you still on the fence about tasting the flavor of lavender? Is it possible you believe it’s way too close to air freshener or bath soap? Think about this a moment…one of the most popular cooking staples in France is dried herbes de Provence. Lavender is in there. It’s a distant cousin to rosemary, which is one reason the leaves can appear similar in young plants. The taste of lavender has a slight undertone of fresh mint, making it a perfect partner for lemon in homemade cakes, creamy frostings, and sprinkled on ice cream. Now I see I have your full attention.

LAVENDER LEMON MELTAWAYS

Ingredients:

3/4 cup flour

1/2 teaspoon baking powder

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon lemon citrus peel

1 tablespoon lemon juice

2 eggs

Lavender Glaze Ingredients:

3/4 cup powdered sugar

1 tablespoon lemon juice

1/8 teaspoon lavender extract

2 tablespoons lemon zest

Lavender buds, for garnish

Instructions:

Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Combine flour and baking powder in a bowl. Set aside. Using a hand mixer, beat together the butter, sugar, lemon citrus peel, and lemon juice until light and fluffy. One at a time, beat in eggs. Gradually add the dry ingredients; mix until combined. Pour batter into the prepared baking pan. Bake 25 minutes, or until a cake tester comes out with moist crumbs. Do not over bake. Allow cake to cool completely on a wire rack. To make the lavender glaze, whisk together the powdered sugar and lemon juice. Add lavender extract and lemon zest. Stir until smooth. Pour the glaze over the lemon cake and spread evenly. Sprinkle with lavender buds. Allow glaze to harden before cutting into bars.