Blueberry Lavender Scones
by Karen Fergson

  

The health benefits of blueberries are well known; coupled with the aromatic lavender, these scones are heavenly.

3 cups (750 mL) all-purpose flour
1/4 cup (60 mL) sugar
1 Tbsp (15 mL) baking powder
1 tsp (5 mL) dried lavender, chopped (or 2 tsp fresh)
1/2 tsp (2 mL) salt
3/4 cup 180 mL) unsalted butter, cut into pieces and chilled
3/4 cup +1 tbsp (195 mL) milk
1/4 cup (60 mL) honey
2 tsp (10 mL) vanilla extract
1/2 cup (2 mL) dried blueberries
Icing sugar for dusting

Preheat oven to 375 F (190 C).

Place all dry ingredients in a mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup (180 mL) milk, honey, and vanilla and add to dough. Mix just until dough comes together and stir in dried blueberries.

Turn dough onto a lightly floured surface. Roll dough twice to a 1-in (2.5-cm) thickness, each time folding in half (this is the secret to a flaky scone).

Now roll dough to 3/4-in (1.9-cm) thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.

Makes 12 scones.