Chef Liz ThompsonDessertProvencal RecipesTaste

Baking with Herbs: Lavender and Ginger Scones

Scones began as a Scottish quickbread and have evolved into a teatime staple that is easy to make and sure to impress. However, plain scones (although delicious) can be just that, a bit plain. When the sun starts to shine, and flowers begin to bloom, lavender is a herb that goes fabulously in a homemade scone.

Whether you’ve been to the lavender fields in Provence or want a fun dessert to spice up your dessert tray, these lavender and ginger scones are an excellent choice. Read on to find out how to make them!

Lavender Ginger Scones

Lavender and Ginger Scones

blankLiz Thompson
These scones are light and fluffy, easy to make and incredibly versatile. Stick to the recipe with Rose Petals or add in the fresh herbs of your choice. It’s up to you to choose to make wonderful “plain” or add in herbs, and the dried fruit or any other additions you feel would work. The choice is yours!
Prep Time 2 hrs 20 mins
Cook Time 25 mins
Total Time 2 hrs 45 mins
Course Breads
Cuisine English
Servings 6 Scones

Ingredients
  

  • 2 1/4 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • handful Fresh Lavender Flowers* no stems
  • tsp Ground Vanilla Beans**
  • 1 tbsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1/4 cup Unsalted Butter chilled and cut into ½” cubes
  • ¾ cup Dried Apricots diced into ¼” pieces
  • 3/4 cup Half & Half
  • 1 Egg
  • 1/4 cup Sparkle Sugar***

Egg Wash

  • 1 Egg
  • 1 tbsp Water

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a food processor, process the sugar and the lavender flowers.
  • In a separate bowl, whisk together the egg and half and half and put aside.
  • Place flour, lavender sugar, baking powder, kosher salt and dried apricots into a mixing bowl using the paddle attachment.
  • Mix for 30 seconds to incorporate dry ingredients.
  • With the mixer running slowly, add in the butter pieces and mix until they are tiny little pieces but not fully incorporated; you want some butter to remain intact.
  • Slowly pour half and half/egg mixture into dry ingredients. Mix until all ingredients pull together in a mass.
  • Remove dough from the mixer, place on plastic wrap or parchment paper and form into 1 round disk approximately 6 ½” in diameter and ¾” thick. Wrap and chill until firm, approximately 2 hours.
  • Remove from the refrigerator, slice each disk into 6 wedges and place on a lined baking sheet pan.
  • Using a pastry brush, brush with egg wash, and if desired, sprinkle with sparkle sugar.
  • Bake for approximately 20 minutes or until the bottom is golden brown and the top springs back to the touch. You do not want the top of the scones to be golden.
  • Storage: You may freeze sliced, unbaked scones individually and bake as needed.

Notes

Note: If you are using herbs in your favourite recipes that do not have enough sugar to “infuse,” you may process the herbs with the butter in a food processor for the same results.
*If you do not have fresh lavender, you can use a dried culinary grade lavender but use ¼ the amount as dried herbs have a more concentrated flavour. Available at Olive Nation.
**If the Apricots are a bit dry, soak them in water for 10 minutes, then pat dry
***Available from King Arthur Flour
Fun Variations:
Rose Petal Scones
1. Replace the fresh lavender flowers with a handful of rose petals; red ones work the best for colour
Note: Make sure the roses are organic and have NOT been sprayed with any pesticides.
Basil Dark Chocolate Scones
1. Replace the fresh lavender flowers with a handful of fresh basil leaves
Note: Make sure the basil is organic and has not been sprayed with pesticides.
2. Replace the Dried Apricots with Dark Chocolate Chip
Keyword Breads, Ginger, Lavender, Quick Breads, Scones
Tried this recipe?Let us know how it was!

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Liz Thompson

Liz Thompson

Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef, which has been her career path for the last 25 years. She worked in New York restaurants for a few years before moving to Los Angeles to do an internship with Michelle Richard at Restaurant Citrus.

After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner, which received accolades in The New York Times, Newsweek, Bon Apetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.

Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion.

Discover Liz Thompson's Creative Culinary Solutions on her website Liz Thompson Marketing. You can also contact her via email: liz@lizthompsonmarketing.com.

Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.

Imagine going into your garden and grabbing a handful of fresh basil, lemongrass, lavender and even rose petals to transform your already fabulous crème brulée into something even more fabulous. The same goes for ice cream, cookies, chocolates and, of course, cocktails. How about a Rose Petal and Lime Cosmopolitan in a glass rimmed with Rose Sugar?

Additionally, Liz is working on one of her career highlights, co-writing and testing recipes for “The Sweet Lady Jane Cookbook.”

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