Ever since visiting this property, it has been a quiet fantasy of mine to cultivate my own lavender farm.
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.
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| At this point, I usually add more citrus zest and currants to the surface of the dough |
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| I have no idea where my cookie cutter is… probably in the Christmas box |
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.
I’m still fascinated by your use of lavendar since I’ve only ever had it in herbs de provance. Great idea to use a glass since the cookie cutter went missing :)
Beautiful Kelly. I love the combination of flavors and the hardy goodness of whole grain flours. I don’t use lavender very often but I made some lavender water yesterday to make mustard. Lavender must be in the air…
If u say “lavender” i’m always curious.. it’n not easy to find it here , but I’m in love with it.. I should have to try with a homemade production, but even the plants are most suitable for gardens than for eating!! I’d like to try thisd recipe.
Lucky husband! I rarely bake things for mine (I know, bad wife!) These look so pretty. (and BTW, I’m still jealous of your herb box! I showed it to my husband and I told him when we move somewhere cooler, I want him to make me one!!!)
I am WAY too lazy to entertain the notion of owning my own farm of any kind, so I’ll just be content to snip a few herbs from my herb bed as well. Lavender is so fragrant – it just puts me in the most peaceful mood!
Yay!! So happy to hear this Eva… spelt is my favourite baking flour, bar none. Glad you’ve discovered it! :)
The scones went over incredibly well. Even her picky-eater hubby had two! In fact, she ‘stole’ the left overs so I can’t even take a picture of them to post :-(. I guess I’ll have to make them again. Thanks for the great recipe. BTW LOVE the spelt flour taste. Too bad it took me so long to discover how yummy it is. Have a great week.
I love this flavor! Very creative (I would never thought of this combination!)…and looks very delicious. I will use the cookie cutter (or glass!) for my next scone practice. It looks very cute!
I keep saying I need to buy a biscuit cutter…and definitely never thought of using a glass instead. So smart! Love, love, love lavender scones.
Hi Jenny, thank you so much for stopping by! The lavender is a delicious and detectable touch. If you happen to have some give it a try in any of your baking trials and let me know what you think. Cheers.
The flavour is certainly present but not overwhleming. Just right in my view :0) – hope you’re having a great weekend Amy!
Cheers Stephanie!
Haha, I’m glad you giggled because that’s precisely what I wanted to write but was afraid to offend… not sure my readers are ready for that much whole.natural. talk – LOL :)
Ah, they could easily be made with just about any other herb – I just happened to have lavender in my head that day. Cheers Chris!
Thanks Angie ~
Thanks so much Lisa… time doesn’t always allow for step by step so I’m glad you enjoyed on this round – happy I was able to :)
Mmm… I don’t know, your cookies sound pretty wonderful. I’ll be looking out for them in December :)
Thanks MJ – you know all about gardening! It’s just so much fun to play around with herbs and their heavenly scent…
me too! ;0)
Wonderful News! I’m so happy you made them and I do hope they go over well… the lavender leaves remind me of rosemary; it’s a similar type of flavouring. Terragon is gorgeous too! Thanks so much for dropping by to let me know Eva – hope your BF enjoyed!! :0)
I made them yesterday and will be serving them up today. The spelt has a lovely nutty flavour. I replaced a bit of the lavender with tarragon fearing that the lavender would be too strong and it’s a very nice combo.
Lavender leaves in scones sounds so beautifully and warming :)
I love your decor around it and your recipe is awesome!
Cheers
CCU
I’m very intrigued by the lavender leaves in your recipe, sounds amazingly delish! :)
I’ve never cooked with lavender before, but it is one of my all-time favorite scents. I bet these were so fragrant! They look delicious :)
These must have smelled amazing baking away! They look delicious!
Kelly, these are beautiful! I grow a ton of herbs, but sadly, no lavender – looks like I need to add this one to my list, for sure!
I first read that you wanted to run naked through the field of lavender and I giggled. Then I saw feet. Lol! I’ve never made scones before. These look great and I bet the lavender lemon combo was fantastic!
What great looking scones!
These scones look so different, fresh, healthy and delicious.
Thanks Kelly, I did check with her and it looks like Spelt is fine as is oatmeal. So I will be making these lovely treats for the weekend.
This is so perfect for afternoon pick me up when I have my tea! Beautiful and colorful step by step photo’s!
I make lemon lavender cookies every year at Christmas and the combo of flavours is so lovely. These scones look even better than the cookies!!!
I bet your house smelled wonderful while these were baking! No need to burn a candle. What a creative idea to combine lavender with the earthiness of spelt flour. Good for your husband for being willing to share. :)
Thanks Jeanette – I’m hoping my lavender plant will flower at some stage but for now, I’m loving the fragrant leaves that greet me every morning… nothing like waking up to the smell of lavender, lemon-thyme, mint, rosemary… I’m in herb heaven these days :)
Thanks so much Suzanne – they are extremely delish with a touch of cream and fresh strawberries – which is how I enjoyed them :)
Planting can be tricky business… especially for someone with a black thumb like me – LOL. I am still working on the onion I planted in your honour (the “Sissi” plantation :) – it’s just starting to sprout, so I’m hopeful I might get a chive or two before it croaks on me. Meanwhile, our neighbour, gardener extraordinaire has folks day long admiring his garden (even taking photos!) – he knows the names of all his plant species in Latin – haha! (love it…).
I’m not a big raisin fan but I find currants just the right amount of soft/sweet – not quite as ‘in your presence’ as raisins.
Cheers Sissi! :)
Debra, I think you made my day by dropping by with your friendly note. I love welcoming new visitors to the site and appreciate you taking the time to say hello.
Thanks so much Eva. Just a note though, best to stay away from spelt (cousine of wheat) if BF is gluten intolerant – oats are often on the X list too though you can check with her on that one. Might want to have a look at buckwheat, millet, teff, amaranth, quinoa, rice as well as the various nut flowers for your BF.
I love the intoxicating scent of fresh lavender!
Haha, I would love having you nearby Kim… cooking for others brings me great joy. Smooch – xo
Me too. Lavender is so calming and serene – good pick for the BR ;-).
And what a wonderful universe we live in… I was just thinking of you the other day and here you are… love when that happens. Thanks for dropping by; always nice visiting with you :)
I find the leaves more fragrant but the flower utterly beautiful…
Kelly – your scones are beautiful – love all the photos. Wish I had some fresh lavender!
You have made these look wonderfully edible and I can just imagine them with cream amd jam.
Kelly, I have never seen lavender leaves in any recipe! Lavender flowers, yes, but leaves?? I would never think of using them. You surprise me once more and teach me about new ingredients. I love lavender in everything (creams, soaps, interior perfume…), so I understand why you have been dreaming about lavender fields. I must try growing lavender on my balcony (I haven’t managed with a verbena alas; it has died exactly when the shop assistant told me it would die…).
The scones look gorgeous. Frankly, even though I love soft, easy to swallow in one bite cakes and biscuits, I prefer the sturdier ones, with grains or oats because I cannot devour as much of them and since they do contain healthy ingredients good for digestion, I feel somehow better afterwards. Both physically and psychologically :-)
Thank you for another inspiring recipe.
PS The currants remind me of the awful disappointment I had when I bought “currants” in a British shop thinking they were red/black dried currants and not something so close to raisins…
http://goo.gl/sj9Or
You’ve made my day with this recipe! I have an abundance of lavender at the moment and just want to use it every way possible while it’s so plentiful! I also love your herb boxes! So nice! Debra (www.breathelighter.wordpress.com)
This is simply beautiful Kelly. I have never had lavender scones, but my colleague has and she loved them. I have my BF coming for brunch on Sunday and she is gluten intolerant, so I think I will make these for her. So pretty too!
Kelly,
You had me on ” lavender leaves.” There is just something so delectable & exquisite about lavender. So delightful.
I wish I could move in with you and be pampered! Haaaa.
oh, and btw, you are exquisite,too. Xxx
Hi Kelly, These look so yummy delicous and just say summer is here! I love the purple flowers and smell of lavendar. In fact I just sprayed some in our room last night using the 100% essential oil.
I have still been catching up on your post and continue to enjoy reading them (I just don’t always have the time to comment these days)
Beautiful pictures as always!
Oh, how nice to have your own lavender! I’ve only ever used the flowers in my cooking… are the leaves similar?