These fragrant scones were made using lavender from my herb garden. They are delicious with a mild floral hint.
I gathered a basket of lavender and chamomile.
The scones looks so pretty I thought it would be fun to served them in the parlor.
Growing up my parents called the front room in our home a parlor.
Now days, we call it a living room.
We didn't have a family room when I was a kid so unless you were in the kitchen, your bedroom, the bathroom or the cellar, (yes, that's what we called it) all activity happened in the parlor.
Our parlor wasn't filled with ornate furnishings or stuffy decor.
A sofa, chair, end tables, lamps, some knick-knacks and the television with a set of rabbit ears on top.
It was where the Christmas tree on the platform with trains, little plastic houses and handmade mountains and trestles were displayed each December.
It was where my dad sat on the floor with his back against sofa each night having his snack
while watching TV shows like The Twilight Zone, The Fugitive, Route 66, Gomer Pyle USMC, The Outer Limits, The Honeymooners, The Red Skelton Show, Perry Mason, and The Lawrence Welk Show.
Where I would fall asleep on the floor watching TV with my parents and somehow affirm
I was, indeed, still awake when they asked.
Where my mom often watched movies on the Late Show and then the Late, Late show
until wee hours of the morning.
It was from this room, when during one of those late-night movies that my mom screamed for my brother because she heard a frog leap down the stairs from his bedroom.
It was a family room but I kind of like the word Parlor.
We never heard of scones growing up.
Too bad because they're really good.
I think you will enjoy these lovely scones even at the kitchen table.
Sweet Lavender Scones
Sweet Lavender Scones
Slightly adapted from: Bon Appétit May 2012 by The Bon Appétit Test Kitchen
Makes 16 scones
3 cups all-purpose flour plus more for kneading surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds (I used a rounded tsp.)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4" cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
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. (I cut in the butter using a pastry blender)
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until 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. ( sprinkled with cinnamon 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.
1 cup confectioner's sugar
1/2 tsp butter melted
about 2 Tbs. cream
few drops Almond extract
few grains salt
Stir ingredients together in a small bowl, using just enough cream for desired consistency. Spread on mostly cooled scones and top with a few lavender buds.