Spring brings inspiration in the baking arena
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The weather the past several days has served to provide me with the inspiration I needed to get in the garden and subsequently do a little experimenting in the kitchen. Fresh herbs and the beginnings of tender new vegetable plants have a way of doing that. A visit to the Farmers Market right here in Centreville might provide you with some incentive if you find it needed, otherwise it is really hard to resist the allure of freshly baked bread and fresh, local, artisan cheeses and honey, mmm, offered by these amazingly talented vendors.
Spring, surprisingly, is not my favorite season, but for one reason ... here on the shore, we’re blessed with typically two months of amazing weather (by which I mean days with normal humidity and no bugs) and a ridiculous number of activities to cram into them. Holidays, graduations, spring break, spring concerts and sports, to begin with. And honestly, it’s the spring sports season that is my undoing. I love Little League games as much as the next mom, but it can be a serious commitment.
So for those mornings while I’m wishing for a little less rush and a little more leisure I found this unbelievably quick and easy scone recipe that I thought to share with you.
A nice English Breakfast tea would be a good compliment to the scones and I think a strong brewed cup will stand up nicely to the flavors in the scone. For my own tasting purposes, I paired these with a rose wine and it wasn’t bad. ( A disclaimer, it was definitely past noon, and these would be an incredible addition to any brunch, which is highly underrated. I vote for more brunches, more often.) Lavender Scones 2 cups flour 1 Tbsp. Baking powder 1 tsp. Salt 6 Tbsp. Butter (softened) 3 Tbsp. Sugar 2 tsp. Dried culinary lavender, chopped 1 egg ½ cup buttermilk (substitute ½ cup whole milk w/1 tsp. Lemon juice)
Sift dry ingredients. Cut butter into flour mixture until mixture resembles coarse crumbs. In separate bowl mix milk and beaten egg. Add milk and egg to dry mixture, forming dough. Turn dough onto a clean, floured surface. Separate into three to four balls of dough.
Pat dough ball into a rectangular shape, approximately one inch thick. Cut on diagonal. Place scone on baking sheet lined with parchment paper. Sprinkle with coarse sugar or sanding sugar. Bake 425 degrees, 10-12 minutes, until lightly browned on bottom. Serve with warm jam and honey.
I used Calico Fields Lavender and Blueberry butter and dried lavender buds grown and harvested by Calico Fields in Millington. They have been closed for the winter, but will re-open soon. If you never have, check them out at calicofieldslavender. com
One last thought, don’t fall into the habit of letting life rush you. It may be cliche, but take time to stop and smell the roses, or lavender as it were. It’s too easy to get caught up in the running from one event to the next, that we often miss the joy in what is right in front of us. “The days are long, but the years are short.” Go with grace.