Lavender Strawberry Scones

In case you were wondering if we still have strawberries overflowing from our refrigerator, the answer is yes…

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And I have re-made these strawberry muffins THREE TIMES since I first showed them to you all. Which was only, like, a week ago?? You do the math. They are a big time hit in this house. I keep forgetting to write down the recipe as I make it though. I know loosely what I do but each time the batch gets bigger and bigger because we go through them so fast!

Anyway, this post isn’t about those. It’s about ANOTHER baked good involving strawberries! I’m just trying to get you all set for this season’s produce, alright? Bookmark these for sure.

Here’s the fresh herb satchel we got in our CSA this week. We have our own rosemary in the garden, so I didn’t feel too compelled to cook with that right away. The lavender, however, really intrigued me. I’ve never baked with lavender, but my friend just had a baby and although she has a meal train set up for dinners, I figured breakfast/snack/midnight feeding fuel would be super helpful for her first few days back home. What new mama doesn’t need all the food?? Especially when you’re breastfeeding and your appetite is R A V E N O U S. I totally remember those days! (With fondness!)

So I decided to make lavender scones. And why not add strawberries too!?

Lavender Strawberry Scones

Ingredients:

• 1 1/3 cup whole wheat flour
• 1 1/3 cup all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 stick (8 tbsp) butter
• 1 cup chopped strawberries
• lavender buds from 3 sprigs
• 1 1/3 cup vanilla whole yogurt

Directions:

Pre heat oven to 350 degrees F.

In a large bowl, combine flours, baking soda, baking powder and salt.

Cut the butter into the dry mixture and then use your hands or a pastry cutter to break the butter up into small pieces and incorporate into the flour. It doesn’t have to be perfect – pea sized pieces are fine – just try to work fast if using your hands so the butter stays cold.

Mix in the berries and lavender and then stir in the yogurt until the dough starts to come together. Use your hands to incorporate any remaining flour.

Place the dough onto a lightly floured surface (I used the parchment paper I was going to bake it on so I wouldn’t have to transfer it anywhere else). Shape it into a long flat log and cut into triangles.

Bake for 25-30 minutes or until golden brown.

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The kitchen smelled amaaaaazing.

Ignore the funky shapes. That’s what we call a “rustic” look. 😉