These are a little of both. The lavender and especially the white chocolate push these over the edge into a sweeter breakfast or afternoon coffee snack for me. But the subtle addition of thyme brings in just a little bit of unexpected savory. This time of year I tend to end up with extra thyme and rosemary in the refrigerator here and there. So that was part of the inspiration for adding it to this particular scone recipe.
I’ve never been to a brunch like that, probably because I don’t own white gloves. I’m just dreaming here.
Very much based on this recipe from King Arthur Flour, with a few adaptations by me.
2 3/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon chopped fresh thyme
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
2 eggs
2/3 cup milk
1 teaspoon dried lavender buds
purple food coloring (optional)
1/2 cup white chocolate chips, melted
First, add the lavender buds to the milk in a small pan over medium heat. Think of this like steeping tea. Allow the mixture to cook for 5-8 minutes. It will become fragrant, but I also like to taste the milk just to ensure it has enough lavender flavor before removing it from the heat. I prefer this method to using lavender extract, as I think it tastes a bit more “real”. But if you can’t find culinary (food safe) lavender buds, then extract is OK too. Just use 1/2 teaspoon on your first batch and see what you think. Floral flavors can become overpowering in recipes fast, so don’t over do it.
In a large bowl press together the sugar and thyme. Then add the flour, salt and baking powder and give it a good stir. Cube the cold butter and cut into the flour with a pastry blender or your clean hands. Incorporate until the mixture resembles very small pebbles (butter and flour pebbles—yum!). Then add the milk and press into a dough ball.
It’s OK, we all want to see what you’re eating. Don’t let anyone tell you differently. They are lying.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.Â
26 Comments
I haven’t baked with lavender before, I wonder what it tastes like. Other than that, this looks very delicious!
https://www.makeandmess.com/
Emma, really nice work on these, they look beautiful. I’ve been making scones for years from my trusty tattered Bernard Clayton bread cookbook, but I think I’m going to try your recipe. His calls for alum for part of the leavening, and I’ve never seen it for any other baking recipe since. Weird. Maybe I’m just not looking hard enough.
This looks absolutely amazing. I have never tired anything with lavender in it. Really curios about the taste. I guess I’ll need to try it out. xo
Looks really good! http://www.hannamarielei.com
I love anything that smell like lavander !!! Literally, can’t wait to try this out!!
Vik
http://suckerscloset.com
I definitely need to try these as I have a bit of lavender left in the cupboard (never really used it for baking, though).
Oh, and these look so pretty (and indeed, I would like to share these on my social media :)).
I’ve never used lavender to bake before & I would of never thought to pair it with white chocolate!
Those look so yummy! my mouth is watering!!!!
http://xoxobella.com
Oh my gosh, these are absolutely lovely! “Scones are pretty much just biscuits that got dressed up so they’d get invited to tea.” – I love that, too funny (and yes, true)! 😀 Anyway, I’m seriously excited to give these a whirl, excellent job ladies!
The color on these is beautiful! And white chocolate drizzle sounds divine!!!
These look amazing, especially the white chocolate drizzle! xx
Chasing Belle 23
Woah, I’ve never thought of scones as being something inherently sweet – I love the colouring of these ones!
Steph – http://nourishmeclean.blogspot.com
They look almost too lovely to eat! Almost.
Lifestyle by Joules
Oh these look amazing! I don’t think I’d have a problem eating them all in one day 😉
These sound yummy. I generally prefer British scones: round, light & fluffy, but I might enjoy these.
These scones look amazing! I need to try these asap!
Paige
http:/thehappyflammily.com
These are some stunning scones!!!
This looks amazing omg! need to try!!
They looks amazing! So delicious that I would eat them all at once :).. Nice photos!
Hello!!
Trying out your recipe now. The smell of lavender is filling up my kitchen and it’s absolutely divine! One thing I noticed about the recipe is that it doesn’t mention adding the eggs in, even though they are in the list of ingredients. Just want to point that out…
I’m looking forward to tasting these beauties in about 18 minutes. 🙂
These look AMAZING!! I can’t wait to make them!
I love how beautiful these look! The flavor sounds interesting, too!
You really specify in your description how to use the two eggs, or how to melt down the chocolate chips. Unfortunately I had to find a different recipe.
When do the eggs come in? I made these today and they almost turned out but since the recipe doesn’t say when to add the eggs, I ended up throwing one in at the end realizing I hadn’t used it yet be my dough was way too crumbly.
If you’re going to make these, you absolutely must reference the King Arthur Flour she links at the beginning. This version doesn’t say when to add the eggs (or to add them at all!) and doesn’t include some really important tips from the main recipe. Also, I would definitely not add purple food coloring to the milk- once you add the eggs, their yellow yolk turns it a brown color.
This was a beautiful Easter recipe! It inspired me a lot. Sunshine and scones during the quarantine are two wonderful things. I feel so grateful to have found this recipe. Sending lots of virtual tulips your way!
Angie Sunshine