The hotel where we stayed after our Lost Coast hike didn’t serve the most amazing breakfasts I’ve ever had in my life. There weren’t 3-course breakfasts complete with pancakes, stratas, poached eggs, and sticky buns. There weren’t fancy cappuccinos and passion fruit. Shoot, we were lucky to get the breakfast we’d “ordered” given the fact that a new chick was training.
But they were memorable, and that’s what matters at the end of the day.
Each morning, we rolled outta bed and walked to the porch to admire the ocean, thinking about our big plans of either reading or wine-tasting later that day. We’d let out a good stretch and walk over to the door, open it, and find a tray of treats way better than what we have at home – fresh fruit, coffee, and warm scones. I could have stayed in my room for the rest of the day, honestly, but instead we wandered downstairs for the rest of breakfast – an omelet, yogurt with fruit, or tasty steel cut oatmeal.
Like I said, the breakfasts were nothing spectacular, nothing fancy, nothing I couldn’t have easily made on my own, but at the same time, they were perfect. The scones were the best part, though. Flaky and tender, warm, and eaten while sitting in bed, I figured it didn’t get much better than that.
The scones, or lack thereof once I got home, had me a little sad the following week. I guess I was on a little bit of a scone kick, salivating when I saw them at Peets that following weekend, and then finally just deciding that I’d make some myself. I need an excuse to eat some lemon curd anyway. And so did you, seeing as how I left you last week with a jar of the stuff and nothing but a piece of bread or a spoon to eat it with, right?!
So here’s the other end of the promise – lavender scones. I tossed in some buckwheat flour to give them a little heartiness, but you could use all-purpose all the way, or even whole wheat, if you prefer. And of course, if you’re already out of the lemon curd, first I’m sorry, and second, these are just fine on their own, too.
Buckwheat Lavender Scones
Adapted from Bon Appetit, May 2012; makes 16
time commitment: <1 hour
note: scones can easily be frozen prior to baking. freeze individually on a baking sheet for about 20 minutes and then toss them in a bag. add about 5 minutes to the baking time.
2 c all-purpose flour plus more for surface
1 c buckwheat flour
3/4 c granulated sugar
1 T baking powder
1 t dried lavender buds
1 t kosher salt
1/2 t baking soda
3/4 c (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 c plus 2 T buttermilk
2 t finely grated lemon zest
1 t vanilla extract
lemon curd, store-bought or homemade
Arrange racks in upper and lower thirds of oven; preheat to 425 F. Line 2 baking sheets with parchment paper. Whisk flours and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with remaining buttermilk.
Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.