Most weeks I try to make something for the 3 of us to eat for breakfast for the whole week. I admit I’ve been lax this summer- but with the hint of fall in the air my thoughts turned to budgeting (lame- I know). So preparing weekly breakfasts was back on the to-do list.
I wanted to make something that still speaks to the season-summer (in case you weren’t sure), and therefore was light but filling.
I love making scones. I find them easy, sort of cathartic and Z also loves the dough making process.
I have a lot of edible lavender for some reason, which I purchased at the Atlantic Spice company and I love the smell at this time of year.
So summer + my love of lavender + my love of citrus = Lavender citrus scones. This is what you’ll need;
1 cup milk
3 cups flour plus more for kneading
1/2 cup sugar
1 tea baking soda
1 1/2 stick of butter
1 tea salt
1 lemon, zested
1 tea edible lavender
Preheat oven to 325 F
Combine flour, salt, baking soda and sugar. Stir in butter, divided into pieces, milk, egg. When everything is combined, add zest and lavender.
Put dough on floured surface and coat. Knead for 2 minutes or until air is released.
Place on a parchment lined baking sheet and form a circle in the center.
Bake for 15 minutes. Remove and cut into 8 slices. Serve with honey or jam.