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.

{Recipe Redux} Floral Flavors! A Floral Goat Cheese Tart with Lavender Raspberry Salad

The theme for the Recipe Redux challenge this month is such a fun one:  Floral Flavors.  And one that brings back great memories.  Once upon a time, I had a personal chef and small catering business.  The first wedding I catered, the couple wanted a lavender theme for their intimate backyard wedding, and so I created a tasting menu with a hint of lavender in each dish.  The first course I served—a lavender goat cheese tart with lavender raspberry salad—is perfect for early summer, and one I still make often.

Just be cautious when cooking with lavender, as the strong taste and smell can overwhelm a dish.  A little goes a long way. 

Enjoy, preferably with someone you love!

Herbed Goat Cheese Tart with Lavender Raspberry Salad

Serves 12

1 puff pastry, thawed

1 tablespoon butter

1 tablespoon olive oil

2 leeks, cleaned and sliced

1 egg, lightly beaten

1/3 cup whole milk

1 teaspoon salt

1 teaspoon culinary lavender, crushed to a powder

3 sprigs thyme, leaves only, chopped (about 1 teaspoon)

4 ounces goat cheese

Preheat oven to 375 degrees.

Add butter and oil to skillet over medium heat.  Add leeks and cook until softened, but not brown, about 5 minutes or so.  Remove from heat and let cool. 

In a bowl, whisk together the egg, milk, salt, lavender and thyme.  Crumble goat cheese into custard mixture.  Add cooled leeks and fold into mixture.

Place the thawed puff pastry on a floured surface.  Using a rolling pin, roll the puff pastry to about 1/4" thickness.  Using a sharp knife, cut the puff pastry into 12 even squares.  Take a regular 12-hole muffin tin and place squares of pastry into each hole, pressing gently to form a cup.

Fill the puff pastry cups with the custard filling.  Bake for 35 - 40 minutes, or until the pastry cups are puffed and golden brown and the filling is set.  Serve immediately with Lavender-Raspberry salad, recipe follows. 

Lavender-Raspberry Salad

2 pints fresh raspberries

¼ teaspoon culinary lavender, crushed to a powder

4 tablespoons champagne vinegar

1 teaspoon honey

½ cup extra virgin olive oil

Sea salt & freshly ground pepper

6 cups mixed garden greens

To a blender, add about 4 fresh raspberries, lavender, champagne vinegar, honey, oil, salt and pepper.  Blend until emulsified and taste for seasoning.  Adjust ingredients if necessary.  Balance will depend upon sweetness of raspberries and strength of lavender.  Toss greens with ½ of the vinaigrette, reserving remaining vinaigrette to drizzle on the plate as a garnish or to serve as extra dressing at the table.  Top salad with remaining raspberries.  

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