Lemon Currant Oatmeal Scones with fresh Lavender Leaves

Ever since visiting this property, it has been a quiet fantasy of mine to cultivate my own lavender farm.

Wouldn't you just love to run yourself and your naked feet through those fragrant purple fields? 

But since I'm not likely to abandon my life as I currently know it, nor obtain a degree in horticulture anytime soon, I decided I would do the next best thing. 

Snip off some fresh lavender leaves from my little herb box and get busy.

I made these scones for my husband on Father's day.  (He adores scones; something I don't make very often so it qualifies as a treat).

He tried the first scone without jam, cream or anything in between, preferring instead to "explore the subtle flavour of the lavender" (shameless flirt).

If you're looking for puffy, airy, white flour vapidness - these are not your scones.  The featured scones are made with whole grains and deliver a more textured, coarse biscuit-style bite with just a touch of sweetness and plenty of nature's surprise.

These scones were a big hit in our home (once we were finally able to wrestle a few away from Dad that is) - I hope you enjoy them too!




Lemon Currant Oatmeal Scones with fresh Lavender Leaves

• 1 + 2/3 cups spelt flour (or other whole grain flour of choice)
• 1 + 1/3 whole grain oats
• 1/4 cup golden turbinado sugar, substitute other coarse grain sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 3/4 cup cold butter, cut into pieces
• 1 tsp pure vanilla essence
• Zest of one lemon
• 1 Tbsp fresh lemon juice
• 2/3 cup buttermilk, well-shaken
• 1/2 cup dried currants
• 2 heaping Tbsp lavender leaves

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Makes 12 - 14 scones

Preheat oven to 425 F.

In a large bowl, combine spelt flour, oats, turbinado sugar, baking powder and baking soda.

Add butter and, using your fingers, work the butter into the dry mixture until it resembles small pea-sized lumps.  Add currants and lavender leaves to mixture.

In a separate smaller bowl, stir together vanilla, lemon zest, lemon juice and buttermilk.  Add wet mixture to dry ingredients.

Stir until a sticky dough begins to form. 

Turn dough out onto a lightly floured surface and gently knead a few times.

Pat dough into a 1-inch thick rectangular shape, dusting surface with flour if necessary. 

At this point, I usually add more citrus zest
and currants to the surface of the dough

Cut out as many scones as possible with your cutter - or an object posing as a cutter

I have no idea where my cookie cutter is...
probably in the Christmas box

 

Transfer scones onto a parchment paper lined cooking sheet. 

Be sure to gather any scraps of dough to reshape for more cut outs.

Brush the tops of the scones with buttermilk and sprinkle with a dusting of turbinado sugar if desired (I forgot to do this - it did not seem to matter).

Bake for approximately 12 - 15 minutes until golden brown.

Allow scones to cool on a rack prior to eating.