Lavender Vanilla Bean Scones

Celebrate spring and Easter with these Lavender Vanilla Bean Scones! This is the first recipe I have made using lavender. It adds a floral quality to the scones by being mixed into the dough in addition to sprinkling over the top of the vanilla bean glaze. The vanilla bean pairs well with the lavender flavor and makes a perfect accompaniment to teatime.

Lavender has many uses, from scents to lotions to cooking. Even in cooking, it is highly adaptable- adding  a floral quality to both sweet and savory foods. Lavender is a flowering plant in the mint family. It originated in the Middle East, India, and across the Mediterranean. It was used for its scent and for medicinal purposes. It is also one of the ingredients in the spice mix, Herbes de Provence. Lavender is now grown all over the world and some species are even considered weeds.

In cooking, Lavender easily becomes overwhelming. It is better to add a little less than too much. If you don’t want the texture of biting into a flower, use a coffee grinder or mortar and pestle to break up the buds before adding to baked goods. Make sure the lavender you use is culinary grade. If using fresh lavender, triple the quantity. It is hard to find the dried lavender buds in my area, but I came across some in a World Market while visiting my mom. Some grocery stores carry them and they are also available on Amazon: Organic Lavender.

More information on cooking with lavender.

You can substitute vanilla extract for the vanilla beans. Vanilla beans are a bit pricy in the grocery stores, so I always buy in bulk on Amazon. The grocery store vanilla beans here usually run about 7-10 dollars for 2 beans. I buy 1/4 pound vanilla beans for between 10-15 dollars and store them in an airtight container in a dark cabinet after opening. I usually buy this brand: Madagascar Bourbon Vanilla Beans.

Lavender Vanilla Bean Scones
Tara’s Multicultural Table Original
8 large scones or 16 small scones

Scones:
2 cups all purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, chilled
1-1 1/2 tablespoons dried lavender
3/4 cups heavy cream + extra for brushing
1 egg
1 vanilla bean or 1 teaspoon vanilla extract
Glaze:
1 cup powdered sugar
1 vanilla bean or 1 teaspoon vanilla extract
1-2 tablespoons milk
Dried Lavender for topping

 

Preheat oven to 400 degrees Fahrenheit and lightly grease or line a large baking sheet with parchment.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the butter using a dough blender, fork, or your fingers until the largest pieces are the size of small peas.

In a small bowl, whisk together dried lavender, 3/4 cup heavy cream, egg, and seeds from the vanilla bean (or extract). Gently mix into the dry ingredients until the dough just comes together. On a lightly floured surface, gently knead the dough just enough to make it smooth. Do not overmix. Pat the dough until it is 1/2 inch thick. Cut the scones into squares, triangles, or use biscuit cutters to cut out shapes. Place on prepared baking sheet at least 2 inches apart.

Brush the tops with heavy cream and bake in preheated oven until lightly golden, 10-15 minutes depending on the size. Cool the scones on wire rack until room temperature.

In a small bowl, combine the powdered sugar with the seeds from a vanilla bean or vanilla extract. Stir in 1-2 tablespoons milk until a smooth glaze forms. Drizzle over cooled scones. Sprinkle with dried lavender.

Best served the day they are made.