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Lavender and Toasted Walnut Scones

August 5, 2011 by Joy the Baker 211 Comments

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How diplomatic is your shower?

Do you have minty unisex soaps?  Do you have pleasant, not completely feminine smelling shampoo?

Do you hide the pumice stone in the bathroom cabinet?  What’s going on with the face wash situation?   Does it smell like… you know, soap?

I might have an issue.  I’m rocking gardenia body wash, crazy flower town shampoo, an excessive variety of hair conditioners, lavender soap, and rose face wash.  It’s a lady paradise.  Truly.

… and I’ve noticed that not a drop of my lady products are used when a certain handsome-handed gentleman I know uses my shower.

I might need to get him some man soap.  When do you buy a man mansoap ? Is that too forward?  Oh gracious….

I suppose some people prefer to eat their lavender as opposed to bathing in it.

Wait.  I’m certainly not complaining.  I’ll keep the expensive lady’s paradise to myself… I’m just not sure about the timing of man soap.

I’ll totally share my lavender… in scone form.

**Update.  Mansoap purchased.  Mansoap in shower.  No biggie.  Done and done.

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I think lavender is just pretty.

In food form, lavender is more fragrant that flavorful.  It adds a delicate sophistication to the scones.

Soapy?  Perfume?  Yes… if you add too much.

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1 tablespoon of lavender is the perfect amount.  Oh!  Toasted walnuts too!  The toasted nuts really bring these scones back down to earth.  I love what the crunch and toasty flavor add to the scones.

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Ps.  I’m pretty sure this kitten is not a kitten anymore.

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Honey glaze… because we’re just trying to pretend like it’s tea time… and I like glaze on everything.

Look how pretty this is!

These scones are buttery and flaky.  They won’t flatten and spread while baking.  Great texture and a unique fragrant nature.

Make them for yourself.  Feel fancy.

Lavender and Toasted Walnut Scones

makes 8 biscuits

Print this Recipe!

For the Biscuits:

1 tablespoon dried lavender

1/2 cup walnut pieces

3 cups all-purpose flour

3 tablespoon granulated sugar

4 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into small cubes

1 large egg

3/4 cup buttermilk, cold

For the Glaze:

1 cup powdered sugar, sifted

1 tablespoon honey

1 tablespoon milk

Place racks in the center and upper third of the oven and preheat to 425 degrees F.  Line two baking sheets with parchment paper.  Set aside.

Using a spice grinder, a mortar and pestle, or a clean cutting board and the back of a knife, grind or press the dried lavender.  We just want to break it up into slightly smaller pieces and bring out the essential oil and the fragrance.

Place walnut pieces on a baking sheet and place in the oven.  Toast for about 5 minutes, until slightly browned and fragrant.  Remove from the oven.  Cool completely.  Chop coarsely and set aside.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.  Add lavender.  Add cold butter and, using your fingers, work the butter into the flour mixture.  Work quickly to incorporate the butter into the flour.  The butter bits will be the size of small pebbles and oat flakes.

Whisk together egg and buttermilk.

Toss the walnut into the dry ingredient mixture, and create a small well in the center of the flour and butter mixture.  Pour in the buttermilk, all at once, and use a fork to incorporate the ingredients.  Make sure that all of the flour bits are moistened by the egg and buttermilk.

Dump the shaggy dough onto a lightly floured work surface.  Bring together, kneading lightly, until the dough forms a 1-inch thick rectangle.  Use a knife to cut the dough into 8 equal pieces.  Place on the baking sheet.

Brush biscuit tops with buttermilk and baker for 12 to 15 minutes, until lightly browned on top and firm-ish in the center.  Let cool until almost entirely cool before topping with glaze.

To make the glaze, whisk together powdered sugar, honey, and milk.  Whisk until smooth.  Drizzle scones with glaze and sprinkle with a bit more lavender.

Scones are best served the day they’re made, thought they’re still delicious the second day.  

 

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Reader Interactions

Comments

  1. Chelsea

    August 15, 2011 at 4:00 pm

    Hi Joy… longtime reader, new commenter! I have to tell you I made these scones this weekend and they were some of the best scones I’ve ever made. Tangy and light and floral and that glaze is to die for–I used lavender honey and it was sooo good. (I posted about them here: https://baking.we-wish.net/2011/08/lavender-walnut-scones/ if you’d like to read!) Thank you so much for sharing your baking and recipes. I love your blog!

    Reply
  2. Bethany

    August 13, 2011 at 1:07 pm

    These were earth-shatteringly delicious. My close friend and I made these last Sunday morning. Flaky, buttery, nutty tastiness all wrapped up in a fantastic little rectangular bundle. Thanks for the great recipes.

    Reply
  3. meg

    August 12, 2011 at 11:42 am

    We have minty unisex soap. And spicy ginger unisex shampoo. But I have a separate super special lady’s Burt’s Bees stash that only I can use.

    Reply
  4. Margaret

    August 10, 2011 at 3:47 pm

    Made these. We’re so good. Notice the we’re… they didn’t last long. Thanks for the recipe!

    Reply
  5. Lindy

    August 9, 2011 at 11:20 pm

    Mmm scones!! My family and I made scones once and they became totally flat. These look gorgeous!!

    Reply
  6. Lorena I.

    August 9, 2011 at 3:03 pm

    I’ve been looking for good lavender recipes for a long time, we have tons of lavender plants in our garden, and they’re bursting out of beautiful flowers with those heavenly smell…
    Oohh, I envy you!!! I have some skin issues and I will not use all those wonderful soaps for awhile…. sniff sniff… my body lives in a “scentless paradise”…the scones first, the soaps will come some day…
    Kisses from Spain!!

    Reply
  7. Elana

    August 9, 2011 at 1:52 pm

    Oh thank goodness- lavender recipes! The two tiny lavender plants planted as an afterthought turned into two GIANT lavender monsters thanks to an overabundance of water in L.A. this year. Now I can give people something other than satchels as gifts. Food gifts are the best.

    Reply
  8. Urban Wife

    August 9, 2011 at 1:25 pm

    Your scones are haaauge! Seriously. Mine never stay that big. I’ll try and take your word for it that these will not deflate.

    Reply
  9. Lucia

    August 9, 2011 at 9:08 am

    Oh, Joy. I really need something for myself. Some glaze. Some lavender. A scone. Thanks. P. S. Love your kitten-not-a-kitten-anymore :-)

    Reply
  10. gayle

    August 8, 2011 at 6:10 am

    Two things:
    First: If I used fresh lavender (have lots in my garden) would I increase the amount used?

    Second: You’re going to need a bigger chair for your cat!

    Reply
  11. what katie's baking

    August 7, 2011 at 10:47 pm

    oh wow yum. will you marry me?

    Reply
  12. Lauryl Lane

    August 7, 2011 at 8:28 pm

    Oh Joy, this sounds delicious! I love scones and I loooooove lavender. Just bought a big batch of food-grade organic lavender, mostly because I like to make lavender simple syrup with it… for lavender martinis… but now I shall have to make lavender scones, too. Thank you! xoxo

    Reply
    • joythebaker

      August 8, 2011 at 12:10 am

      lavender simple syrup for martinis sounds AMAZING!!!!! can i borrow that idea from you!? please and please and thank you!

      Reply
  13. Linda J-H

    August 7, 2011 at 7:00 pm

    That’s either a very small chair or one humongous cat.

    Reply
  14. Nicola @ unhipsquirrel

    August 7, 2011 at 6:52 pm

    Last week I was visiting new york city and had the opportunity to buy baking lavender from a street vendor. I didn’t, and ever since then, lavender recipes have been haunting me… seriously. Three lavender recipes in one week! Whyyyyy did I not buy it – I could have made these lovely looking scones! I haven’t seen baking lavender anywhere else…

    Reply
  15. Katie

    August 7, 2011 at 5:24 pm

    LOVE the kitten :D

    Reply
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