I’m not letting go of summer fruits just yet and refuse to believe that winter is fast approaching us. So, I will continue using my summer fruits and be oblivious to reality. I know some people who don’t care much for scones because they say they’re too dry. That may be true of store bought scones but homemade scones are a completely different ball game. This recipe has a moist crumb, the crust has a little crispness to it and the flavor is incredible. When I make these, the aroma in the house is wonderful.
You can use this basic recipe and add any add-ins you prefer. I have the biggest crush on lavender, I add it to a lot of my baked goods. One of our favorite scone combinations is blueberry, lavender and lemon zest. I think the lemon zest and lavender are the perfect pairings with the blueberries. I prefer using fresh blueberries because frozen blueberries have so much water, I find that the dough becomes too wet. However, if you only have frozen berries, you can still use them but don’t add them to the dough. When using frozen, I find it’s best to shape the dough, slice into wedges and then get your frozen berries and gently press them into the cut scones.
I will tell you, the lavender and the lemon zest are the superstars of this scone 🙌🏻 Make sure you purchase culinary lavender, it is sweeter and sold for use in cooking and baking. I always purchase USDA organic.
If you want extra fluffy scones, a couple of great tricks are to work fast so you don’t soften or warm the butter and to freeze your shaped scones for approximately 30 min. If you’re in a hurry, you can bake them immediately but I find that freezing helps keep the shape of the scones during baking and it ensures the unmelted butter chunks are cold before they are placed into the oven. This helps create soft buttery scones.
Depending on the size of the scones you decide to make, this recipe can yield 8 to 12 scones. Alright, let’s get started!
If you’d like to see more of what I do, please visit me at https://www.instagram.com/mycreativekneads/