Raspberry Lavender Scones

When Lisa and I first started Nourish, I was spending a lot of time in Bellingham. It was a period dedicated to new beginnings, dreaming, planning, being brave, and scones. Marionberry scones from Mount Bakery to be exact.

And although we’re no longer at the beginning stages of Nourish, it’s still nice to spend afternoons dreaming and planning for what may lie ahead in 2015.

These Raspberry Lavender Scones combine our two worlds – lavender from California and frozen raspberries from Whatcom county, or raspberry country.  They’re not too sweet. They’re just right. And they’re even better served with a hot cup of comforting tea.

We hope you enjoy them.

Makes 6 scones

Ingredients:

1 cup cake flour

2 teaspoons baking powder

pinch salt

1 tablespoon lavender sugar (sugar with crushed lavender buds)

1 large egg (plus extra for egg wash)

¼  cup milk (*see directions)

3 tablespoons cold butter

¼ cup frozen raspberries

Directions:

1.     Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

2.     Sift flour and baking powder into a large bowl. Mix in lavender sugar and salt.

3.     Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.

4.     Mix in the frozen raspberries.

5.     In a measuring cup, crack the egg and then fill to just over the 1/4 cup mark with cold milk. Whisk together.

6.     Add the milky egg mixture to the flour mixture and very gently stir until just combined.

7.     Gently pat the dough down on a floured surface until it is about 1-1.5" in height.

8.     Dust a round cookie cutter (or thin rimmed glass) with flour and cut out scones as close together as possible. Gently gather remaining dough, re-pat and cut.

9.     Transfer to lined cookie sheet, brush with egg wash, and bake for about 12 minutes until golden on top and smelling delicious.

Additional Scone Baking Tips:

*Best eaten fresh out of the oven or within a few hours.

*Scones that are not to be eaten the same day are best frozen and baked when needed. Bake from frozen.

*Like biscuits, you don't want to "over handle" the dough or it will be tough.

*If you have time, let the cut scones chill in the fridge before baking.

Enjoy, preferably with those you love.

Disclaimer: While we are the consulting dietitians for the National Processed Raspberry Council,  we’re sharing this recipe simply because we love it.