Scones are pretty much just biscuits that got dressed up so they’d get invited to tea. Am I right? They are dense but still flaky (how do they do it?!). And I love that they can get dressed up in all sorts of different flavors, both savory and sweet.
These are a little of both. The lavender and especially the white chocolate push these over the edge into a sweeter breakfast or afternoon coffee snack for me. But the subtle addition of thyme brings in just a little bit of unexpected savory. This time of year I tend to end up with extra thyme and rosemary in the refrigerator here and there. So that was part of the inspiration for adding it to this particular scone recipe.
Confession: even though these are drizzled in white chocolate, I still added a little butter to my still-warm-from-the-oven slice. Might as well, this is total weekend comfort food that is probably best enjoyed at a ladies’ brunch where everybody is required to wear pearls and white gloves.
I’ve never been to a brunch like that, probably because I don’t own white gloves. I’m just dreaming here.
Lavender Thyme & White Chocolate Scones, makes eight.
Very much based on this recipe from King Arthur Flour, with a few adaptations by me.
2 3/4 cups all purpose flour
1/3 cup sugar
1/4 teaspoon chopped fresh thyme
3/4 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
2/3 cup milk
1 teaspoon dried lavender buds
purple food coloring (optional)
1/2 cup white chocolate chips, melted
First, add the lavender buds to the milk in a small pan over medium heat. Think of this like steeping tea. Allow the mixture to cook for 5-8 minutes. It will become fragrant, but I also like to taste the milk just to ensure it has enough lavender flavor before removing it from the heat. I prefer this method to using lavender extract, as I think it tastes a bit more “real”. But if you can’t find culinary (food safe) lavender buds, then extract is OK too. Just use 1/2 teaspoon on your first batch and see what you think. Floral flavors can become overpowering in recipes fast, so don’t over do it.
In a large bowl press together the sugar and thyme. Then add the flour, salt and baking powder and give it a good stir. Cube the cold butter and cut into the flour with a pastry blender or your clean hands. Incorporate until the mixture resembles very small pebbles (butter and flour pebbles—yum!). Then add the milk and press into a dough ball.
Shape into a large disk on a baking sheet covered with a baking mat (Silpat) or parchment paper and cut into eight pieces. Place in the refrigerator while the oven preheats to 425°F. Then bake for 22-25 minutes.
It’s OK, we all want to see what you’re eating. Don’t let anyone tell you differently. They are lying.
credit emma chapman