Lavender Scones with Vanilla Bean Icing

5 years ago

So, my first post. I can say for certain that I will not be dedicated to adding to this blog regularly at first since I'm on a hard core diet and striving to stay away from the kitchen. Anything that contains flour, butter, or sugar is totally off limits. Kill me now. Only 3 1/2 months to go and 10 more pounds to lose until the big day. Wish me luck. I need mountains of it. 

Anyway, shortly before i went on my hard core anti-flour-butter-sugar diet. I made something scrumptious with flour, butter, and sugar. Big shocker there. It was lavender scones with vanilla bean icing. Now i know what your thinking, "lavender? like that purple weedy looking flower thats growing in my flowerbed lavender?".... Well, my answer is yes. That lavender.

My inspiration to try this first stemmed from a trip i took with my fiance to Lavender Hollow Farm in Escalon, California...... where of course.... they grow lavender. It is here i tried some Lavender Lemonade and Lavender Butter Cookies that were absolutely rave-worthy, but i will rave about those in another post. 

This in turn made me sweet talk my fiance into going back there the next day to pick up some of the culinary lavender that they had for sale. My mind was swarming with ideas and possibilities, until while sipping a warm aromatic cup of earl grey tea, it struck me. I needed lavender scones to truley make my cup of earl grey complete. Nothing else would satisfy.

I wanted the delicate floral nature of the lavender to come through but to not be over powering. I needed something to soften it yet compliment it and make it shine at the same time. And what better thing to do that than a light drizzle of nice vanilla-y icing on top? 

Excuse me while i wipe this drool from my face.....

The first try was a success. The kitchen smelled absolutely amazing as the scones baked and cooled. They were lovely with little flecks of pruple from the lavender seen here and there. I crushed whole lavender with my mortar and pestle to give it a more "rustic" look instead of using ground. If you do choose to use ground i would lessen the amount from 1 teaspoon to 3/4. Maybe even half... If you use ground get back to me on the results, i'd love to know.

Now for the Icing i THOUGHT i had a vanilla bean in my cupboard. Alas, i did not. But i did have my tahitian vanilla bean extract with extra vanilla bean seeds in it. It worked like a charm. You could see all the little seeds through the icing like i wanted. Now ou can do what i did OR you can scrape out half of a vanilla bean's seeds instead of using extract which is what i had originally intended to do. Either way, the end result is delicious. 

Well i hope you enjoy this and i would love to hear your thoughts and ideas. Take this and make it your own. You can leave it as is or brighten it with some lemon zest or add some in season fresh fruit such as raspberries. The possibilities are endless.  All i know is a cup of earl grey and one (or maybe 3 or 4) of these made my day!

Anyway, it is with great excitement that i present to you:

 

Lavender Scones with Vanilla Bean Icing

scones:

2 c. flour

4 tsp. baking powder

3/4 tsp. salt

1/3 c. sugar

1 tsp. whole dried culianry lavender, partially crushed with mortar and pestle

6 Tbs. unsalted butter, cold 

3/4 c. heavy cream

1 egg

1 tsp. vanilla extract

1 beaten egg and 1 Tbs. Milk for wash

 

icing:

1/2 c. powdered sugar, plus extra for thickening if needed

1/2 the seeds of 1 vanilla bean or 1/2 tsp. vanilla extract

2 Tbs. milk

 

Preheat oven to 375 degrees. In a large mixing bowl, combine flour, baking powder, crushed lavender, salt and sugar. Mix well. Cut in butter. In a separate bowl, combine cream with the beaten egg and vanilla then add to dry ingredients. Turn dough out onto a floured surface. Roll dough out into circle about 10-12 inches in diameter and cut into 8 wedges and place on a parchment lined cookie sheet about 1 inch apart. Beat the egg and milk together for egg wash. Brush the wash on the tops and sides of each wedge. Bake for 15 minutes or until golden. Let cool on racks until cool to touch. For the icing beat the powdered sugar and milk with a whisk until smooth. Add the vanilla bean seeds (or extract) and mix until incorperated. If not at desired thickness add more powdered sugar as needed. Drizzle over the cooled scones and let set for 15-20 minutes. Enjoy!


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