April showers have been a little excessive. It has rained for seven days straight and more in the forecast. I really don’t know how people who live in rainy areas can stand it. Perhaps they get used to it and is the norm. Hopefully it will end soon and these showers will bring plentiful May flowers. It’s those springtime blooms that inspired cookies last year. This year I took those flavors and made Lavender Poppy Seed Scones.
My lavender plant last year did not do so well. It was growing nicely and then suddenly withered out. I did everything I could to save it to no avail. Lavender is tricky to grow in my area anyway. I’ve had ones to flourish for years and then not come back after winter. This year I’m trying growing it in a container. At least I can move the container around if it looks like it needs more or less sun.
My poppy plant is smaller this year. It’s been a cool spring and some plants are blooming later than usual. Usually my azaleas are in full bloom at Easter and there were only a few blooms on that day. The bushes are loaded with blooms now (weeks later). Likewise I’ve yet to see the first poppy flower. I keep looking each day to see if one will pop open.
Scones are a breakfast treat. I call it a treat because I do not have them often. It is usually on a weekend when I make them after realizing it’s been a while since I’ve baked any. I generally use the same base recipe and change out flavors or add-ins. This time I incorporated the same lavender powder as I did for Lavender Poppy Seed Shortbread. All you have to do is grind dried culinary lavender with turbinado sugar to make the powder.
How are the Lavender Poppy Seed Scones? Well, first they are rustic looking. The wedges spread out while baking and barely hold their triangular shape. It is okay as flavor is what really matters anyway. The scones are lightly sweet and moist. Buttermilk helps to keep them from being dry. Poppy seeds lend a tiny crunch. There’s just enough lavender flavor without being too over-powering.
Has it been a rainy April in your area? I really do hope all the rain will bring an abundance of flowers in May. Perhaps by then I’ll be able to capture some of nature’s beauty and share it here for a spring gardening post. However I’ll be in the kitchen until there’s a break in the rain. Stay tuned to see what recipe I’m sharing next.
Lavender Poppy Seed Scones
- 1 tablespoon dried culinary lavender
- 2 tablespoons turbinado sugar divided
- 2 cups all-purpose flour
- 1/2 cup old-fashioned oats not instant or quick-cooking
- 5 tablespoons granulated sugar
- 1 tablespoon poppy seeds
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons cold unsalted butter diced
- 3/4 cup buttermilk plus 1 or 2 tablespoons if needed
- 2 tablespoons cream
Preheat oven to 375°F. Line a baking sheet with parchment paper or non-stick liner.
Grind lavender and 1 tablespoon turbinado sugar in a spice or coffee grinder until it is a finely ground (like a powder).
Whisk together lavender powder, flour, oats, granulated sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
Use a pastry blender to cut butter into dry ingredients until the dough is crumbly.
Add buttermilk and stir a wooden spoon until dough mostly comes together.
Turn out dough on a work surface and knead gently until dough comes together. Shape dough into a circle about 2 inches thick. Cut dough into 8 wedges and transfer wedges to prepared baking sheet.
Brush wedges with cream. Sprinkle remaining turbinado sugar on top.
Bake for 22 minutes or until scones are lightly browned. Cool on a wire rack. Best served warm and on the day they are made.
These Lavender Poppy Seed Scones are a wonderful breakfast treat. They are moist and have a delightful tiny crunch from the poppy seeds.