Lavender-Lime Scones

So, there are lots of food combinations in the world. Some are familiar and welcoming, like peanut butter and jelly or Oreos and milk. Others aren’t as common but can be equally delicious if only given a chance. And we’re all about food equality here at TPC! 🙂

So, please don’t just ignore these poor scones just because they are a bit atypical. Lavender and lime pair together to form a wonderful, albeit unusual flavor palate.

Let’s first consider the lavender side of things.

Lavender can be more than just pleasing to the eye. Yes, lavender is widely considered to be a flower, or at the very least, a part of the floral family, but actually–it’s part of the mint family and culinary lavender [which is what should be used for baking] is more of an herb than anything else. In these scones, lavender adds a light note and a wonderful aroma while baking.

And limes… we all know that they are often a neglected member of the citrus family, but they shouldn’t be! The lime contrasts with the lavender to add a tart, zesty zing that is just perfectly refreshing in the heat of summer.

This is one recipe worth enduring the heat of the oven for! So be sure to hit up a local farmer’s market to grab some culinary lavender before the season ends. We loved these scones fresh out of the oven, or served up for breakfast the next day with just a touch of butter. Be aware though, that the lavender flavor intensifies after a couple days. So for a less intense experience, eat these quickly!

So tell me… what’s one off-beat food you’ve tried lately?

Lavender-Lime Scones [from thegourmetro]
printable version

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar plus more for topping
• dash salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• zest of one lime [about 2 tablespoons]
• 2 tablespoons finely chopped fresh lavender [or 2 teaspoons dried]
• 1/4 cup unsalted butter, cut into small cubes and chilled in the freezer for 15 minutes
• 1/2 cup plain yogurt
• 1/2 cup buttermilk

Directions:

Preheat oven to 400 degrees. Line two medium baking sheets with parchment paper.

In a food processor, mix together flour, sugar, salt, baking powder, and baking soda. Add lime zest and lavender and pulse to mix. Add butter and pulse until mixture resembles cornmeal. Transfer mixture to a large bowl.

Meanwhile, whisk together yogurt and buttermilk. Add to dry ingredients and mix until dough comes together. Then, using floured hands, gently knead dough in bowl for a minute. Scoop dough out in 1/2 cup increments onto prepared baking sheets, topping with a little granulated sugar. Bake for 15-20 minutes, or until golden brown. Cool on baking sheet for 3 minutes, then remove to wire rack. Makes 12.