by Eva Felis on June 18, 2014
Moving into a new city forces you to start from scratch in regards of so many aspects of your daily life. It took me one and a half year to figure out where to buy fresh fish, which are the good restaurants, a trustfully and capable dentist and this one is essential in regards of lifesaving: where to find the best coffee in town. I still need a GPS for getting around with the car and that is not going to change very soon. Do you know how many streets in Atlanta have Peachtree in their name? I bet you don’t because no one knows that.
It also took me some time to find a good source for spices. I rarely buy spice blends and prefer to mix them to my own liking. Unfortunately not always successfully but that’s a risk I am willing to take. Scanning through the variations of spices is as inspiring as a visit at a farmers market for me. Lately I stumbled over lavender. How might this taste and what complements it? Turned out blueberries and lavender are a match made in scone heaven. I expected a floral and perfumy taste, somehow like the smell of lavender and that’s basically right. But it also comes with a pleasant herbal touch. If you ever combined blueberry with herbs like mint, cilantro and basil this scones might be something for you.
- 250 g / 2 cups all-purpose flour
- 60 g/ 4 Tbsp. granulated sugar
- 2 ½ tsp. baking powder
- ½ tsp. fine sea salt
- 2 tsp. lavender flowers, dried, preferable ground in a spice mill or coffee grounder
- 70 g/ 5 Tbsp. unsalted, cold butter
- 140 g / 1 cup blueberries, frozen
- 240 ml / 1 cup heavy cream + 1 Tbsp. for brushing
- 1 Tbsp. raw sugar (granulated sugar works fine)
- Preheat your oven to 200 C / 400 F and grease your baking sheet.
- In a bowl, combine the flour, sugar, baking powder, salt and lavender flowers. Cut in butter, use your hands and rub / knead it in until mixture resembles coarse crumbs.
- Carefully fold the blueberries into the batter, try not to mash or bruise the blueberries. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 7 by 11 inch (18 x 28 cm). Cut the rectangle in ½ (long side), then cut the pieces in ⅓ again, giving you 6 squares. Cut the squares in ½ on a diagonal to give you the classic triangle shape. Place the scones on the baking sheet, brush the tops with heavy cream and sprinkle with the raw sugar. Bake for 20-30 minutes until beautiful and brown. Let the scones cool for 5 minutes.
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