1 tablespoon white vinegar + almost 1 cup milk = 1 cup buttermilk
Adding dried lavender to baked goods is easy. I went a little heavy on the lavender this morning and used almost a tablespoon and a half. Just as I mentioned in the pancake recipe, use what you're comfortable with or leave it out completely.
In the past, I've had the most scone success using dried fruit and/or nuts. Every time I use fresh berries, I end up with blue or purple scones. The scones taste great but they aren't the prettiest and the dark blue color looks a little too much like mold. I tried a different approach today - I didn't fold in the blueberries and didn't use a biscuit cutter. After the dough came together in the bowl, I transfered it to the lightly floured countertop and patted it into a 1-inch thick round. I carefully pressed about 3/4 cup of blueberries onto the round and then folded the round in half to seal the berries inside. I folded the dough in half one more time and then carefully patted it back down into a round. Some of the berries fell out and I heard a few squish but the dough was still white - success! Usually, I use a biscuit cutter or glass to cut the scones into circles, which in this case would have inevitably squished the rest of my perfect berries. I decided to grab the sharpest knife in the house and cut the dough like a pizza into eight triangles. Twenty minutes later and we had warm, normal-colored scones for breakfast.
Blueberry Lavender Scones
Makes 6-8 scones
2 c. flour
1/4 c. sugar, raw or granulated
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 T. dried lavender
1/2 c. butter, cold
2/3-3/4 c. buttermilk
1 t. vanilla
3/4 c. fresh blueberries
Preheat your oven to 400°. Line a baking sheet with parchment paper.
Whisk flour, sugar, baking soda, baking powder, salt, and lavender in a medium bowl. Cut cold butter into the flour mixture with a pastry blender or two forks.
Add vanilla and milk, mixing just until combined.
On a lightly floured surface, gently knead dough into a 1 in. thick round. Carefully press blueberries into top of dough. Fold dough in half twice to hold the berries. Press back down into a round. Cut into triangles with a sharp knife. Brush tops of scones with buttermilk.
Bake on center rack for 20 minutes. Serve warm.