May 30, 2021

Lavender-Lemon Scones

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Lavender-Lemon Scones

May 30: National Scone Day

This post is dedicated to Nan N., Islander’s BFF and bridesmaid from a quarter century ago, whose favorite color and scent is lavender. The hue is a delicate shade of purple and the smell is beautifully relaxing—all kind of mellow, just like Nan. So it is sweet reunion whenever we go home to Hawaii knowing she will be there for us no matter what. There is no drama, just a secure and stable feeling to have in a friend when there is so much change, quick paces and extremes in life. Everyone needs an even-keeled friend like her and we are blessed with the simplicity yet deep bonds of a relationship we share.

This lavender-lemon scone is also well-balanced. Sometimes the floral notes of the lavender might overpower another strong flavor like lemon/citrus. But not in this scone. The lavender and lemon complement each other well. It makes our kitchen smell so delightful while it is baking, too! The glazed topping sweetens the scone like a crowning glory (an ode to Nan’s fascination with royalty). These scones are an elegant addition to a teatime table.

Cheers to true and long-lasting friendships! Cheers to lavender-lemon scones on National Scone Day!

Recipe

(Adapted from Tea Time Magazine)

For the lavender-lemon scones

  • 2 cups self-rising flour
  • ¼ cup sugar
  • ¼ cup (4 tablespoons) cold unsalted butter
  • 2 teaspoons dried culinary lavender
  • Zest of one small lemon (or 1 teaspoon)
  • 1 egg
  • ½ cup cold heaving whipping cream
  • ½ teaspoon vanilla extract

Directions

In a large bowl, combine the flour and sugar. Cut the butter into small pieces. Use a pastry cutter to mix the butter into the dough until it resembles peas.

Add the lavender and lemon zest to the flour mixture. In a measuring cup, beat the egg into the cream.

Stir the vanilla into the cream-egg mixture. Pour into the flour mixture and lightly combine until a dough sticks together. Transfer onto a clean, floured surface. Pat together to form a ball, then flatten gently into a disc. Flour the rolling pin and roll the dough to ½ inch thickness.

Use a 2 ¼ inch round cutter to cut out the scones, re-rolling scraps as necessary. Place onto a parchment paper lined baking sheet about two inches apart. Bake in a preheated oven at 350 degrees F for 15 minutes (the scones will have a pale brown top when done). Remove from the oven and cool on a wire rack.

For the glaze topping

  • 1 cup powdered sugar
  • 4-6 teaspoons milk

Directions

In a small bowl, combine the powdered sugar with the milk and mix until smooth and creamy.

Spread the glaze over the top of each cooled scone. Optional: sprinkle 3 pieces of dried lavender on top before the glaze sets. Serve immediately. Store leftovers in a tightly sealed container (best eaten within a day or two).

Notes

  • For more scones recipes, click on our Themes Menu tab and scroll down to the scones section.

 

February 27, 2021

Strawberry Scones

Posted by HI Cookery under 02 February | Tags: , , , |
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Strawberry Scones

February 27: National Strawberry Day

Chocolate-covered strawberries have been popular throughout the month of love. As February comes to a close, indulge in strawberry scones for a romantic teatime. Instead of fresh strawberries, which could get runny in a recipe sometimes, we used the freeze dried fruit. Smother the scones in more strawberry jam and clotted cream and these are also a delightful treat to eat on National Strawberry Day!

Recipe

(Adapted from TeaTime Magazine)

Ingredients

  • 2 cups flour, all purpose
  • ½ cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup dried strawberry bits (we used Trader Joe’s freeze dried strawberries) 
  • 4 tablespoons butter, cold, chopped into pieces
  • ¾ cup heavy whipping cream + 1-2 tablespoons
  • 1 teaspoon vanilla

Directions

In a large mixing bow, combine the flour, ½ cup of sugar, baking powder and salt. Cut in the cold butter and mix gently until it resembles coarse crumbs and peas.

Crush the strawberry bits into small pieces and add them to the flour mixture. Infuse the vanilla into ¾ cup heavy whipping cream. Stir in the whipped cream mixture into the flour mixture and bring dough together with hands until it sticks together. Place the ball of dough onto a floured surface and knead gently.

Pat and roll down to ¾ inch thick. Cut out shapes (use a 2- or 3-inch round cutter or heart-shaped cutter). Place on parchment paper lined baking sheet about 2 inches apart. Brush the tops with the remaining whipping cream. Sprinkle the remaining sugar on top. Bake in a preheated oven at 350 degrees F for 18-20 minutes or until lightly golden. Remove from the oven and transfer to a wire rack. May be served warm with clotted cream and strawberry jam.

Notes

  • The scone dough is pretty in pink. But after baking, it has a lighter hue to allow the strawberry speckles to sparkle.
  • Thanks to fellow baker Karen B. for gifting us with the dried strawberries.
  • National Strawberry Month is in May. Search our blog for more strawberry recipes.
  • Search our blog for more scones recipes under the Theme Menus.

 

July 8, 2020

Blueberry Scones

Posted by HI Cookery under 07 July | Tags: , , , , , , |
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Blueberry Scones

July 8: National Blueberry Day

Our love for scones is reflected in our blog, as we have a separate section just for the many scones recipes under our Theme Menus. We even got our Hawaii expatriate friends Pat and Phyllis S. into scones. They love them just as much as we do now. We used to just buy the scone mixes at the store but they are better made “from scratch”, especially if it is blueberry scones. The mix contains the dried fruit but nothing can beat the fresh fruit in these scones that literally burst with flavor!

When we visit and stay with Pat and Phyllis in San Antonio, Texas, they serve scones for snacks or breakfast. Our favorite was their blueberry scones—so much so that Phyllis had to bake another batch! Because we don’t get to see them as often as we’d like, they gave us blueberry scones to eat on the long drive back to the Gulf Coast. And they also gave us the recipe so we can make them at home and share with our blog readers on National Blueberry Day and throughout July—National Blueberry Month.

Recipe

(From Phyllis S.)

Ingredients

  • 2 cups flour
  • 2 ½ teaspoons baking powder
  • 1/3 – ½ cup sugar, granulated white
  • ½ teaspoon salt
  • zest from one orange
  • ½ cup salted butter, cold and cut into small pieces
  • 1 egg
  • ½+ cup heavy whipping cream, cold (reserve about 1-2 tablespoons for brushing on top)
  • 1 cup blueberries, fresh
  • coarse/turbinado sugar (optional topping)

Directions

In a large mixing bowl, combine the flour, baking powder, sugar, salt and orange zest.

Cut in the cold butter pieces. Mix until it resembles coarse crumbs. Beat in the eggs and cream until a sticky dough is formed.

Transfer the dough onto a clean, floured surface. Fold in the blueberries. Shape into a round disc about 1-inch thick. Cut into 8 wedges and separate them. Place onto a lightly greased baking sheet. Brush a little bit of the remaining cream on top.

Sprinkle with coarse/turbinado sugar (optional). Bake in a preheated oven at 400 degrees F for around 20-25 minutes or until golden brown. Remove from the oven. Serve warm.

Notes

  • Substitute the citrus and use lemon instead of orange zest.
  • If the dough is too dry, add a little bit of cream. If the dough is too wet, add a little bit of flour.
  • Avoid overmixing the dough or the scones will get too hard.
  • Search our blog for more scones and blueberry recipes.

 

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