Every summer the herb garden entices me with savory fragrances. But there’s always the sweet lavender, what to do with lavender? I’ve adapted a recipe from the site of my favorite King Arthur Flour to include two herbs from my garden, lavender and a particularly nice apple mint. It’s not the healthiest recipe but it does have some whole grain in the form of oatmeal. These are so tender and delicious!
Lavender Mint Scones
2 cups flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup brown sugar, packed
1/2 cup (1 stick) butter
2-3 teaspoons fresh lavender blossoms
1 teaspoon minced fresh mint
1 cup chopped pecans
1 cup sour cream (I used light sour cream)
1 1/2 cups confectioner’s sugar
2-4 tablespoons shortening
2-4 tablespoons milk
1/2 tsp. almond extract
Pinch of salt
Preheat your oven to 375°F. Lightly grease a baking sheet or mini scone pan, or line a baking sheet with parchment.
Mix the dry ingredients in a large mixing bowl. Mix the butter into the dry ingredients until it looks unevenly crumbly. I let my stand mixer do this – just cut the butter into thin pats, add to the dry ingredients and mix on low until the mixture resembles course crumbs. Mix in the lavender, mint and nuts until they’re evenly distributed. Stir in the sour cream.
Turn the dough out onto a well-floured surface. (Keep sprinkling on flour if you need to.) Pat dough into an approximately 3″x 12″ rectangle. With a sharp knife, cut into 4 sections; then cut each section diagonally twice to make a total of 16 triangles.
Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake. At this point you can sprinkle with sugar, if desired, or you can frost the cooled scones after baking. If you have a prepared mini scone pan, simply place the triangles in each section.
Otherwise, transfer the scones to the prepared baking sheet. Separate the scones slightly; there should be about 1″ between them at the outside edge. Bake the scones for 16-18 minutes, or until they’re just beginning to brown. Frosting: stir ingredients together in a small bowl, using just enough milk for desired consistency. Spread on mostly cooled scones. These freeze well. Makes 16 scones.