Sunday mornings have always been sacred in our home. It is our time to unwind and reconnect to all that is important. A weekly moment to reclaim all that is happy in our lives.
We take it slow... very slow. Our morning usually starts with the pitter patter of little feet making their way to the "big bed". We all snuggle in for a bit and happily give up our usual get-up-and-go routine. Once we do decide to move on from the comfort of the bed, french pressed coffee is brewed and we begin to make breakfast with the tunes of Damien Rice, Rachael Yamagata, and Madeleine Peyroux playing in the background.
Sometimes the morning calls for pancakes. Other times it is eggs, bacon and fresh fruit. Some days is a new recipe that I have been brewing up in my head for a while. No matter what we make, I always have a little helper by my side. A chair pushed up to the counter. Messy measurements of ingredients dumped into a bowl. Little fingers sneaking samples. Watching her smell and taste each ingredient like she has been doing this for decades. My little sous chef is a natural.
This Sunday morning has been inspired by the fresh blueberries of the season and the smell of dried culinary lavender that has been beckoning me for weeks. My Sunday morning creations always seem to fit my current mood. Today's mood is happy, bright and summery, but also a bit calm and introspective all at the same time.
Yes, I think Blueberry Lavender Scones will be perfect this Sunday morning.
Blueberry Lavender Scones
2-1/2 cups blanched almond flour
1 tbsp coconut flour
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/4 - 1/2 tsp dried lavender
1/4 cup honey
1tsp apple cider vinegar (or lemon juice)
1 tbsp vanilla
1-2 splashes of milk (I use coconut milk)
1-2 tbsp of melted coconut oil
1/2 cup fresh blueberries
Preheat the oven to 350 degrees. Muddle or roughly chop the lavender. Your goal with this is to release the aroma and flavor and create a little bit of lavender dust that will incorporate itself into the dough. Just focus on breaking it up a bit. It is perfectly okay to a mix of broken up and whole lavender buds.
In a medium bowl, combine all the dry ingredients, including the lavender. Mix all the wet ingredients together in a separate bowl. Pour the wet mixture into the dry and mix with a spatula until well incorporated.
Once the wet ingredients are all mixed together, slowly fold in the blueberries. You want to be gentle with this so that you don't accidentally smash all the blueberries.
The mixture will be very wet. Flour a clean work surface well. Spoon the scone mixture onto your floured work space. Sprinkle flour on top of the scone mixture. Then, with your fingers, start pressing on the dough to form a disc that is between 3/4 to 1 inch thick. Cut the disc into 8 triangles and place on a lined or greased baking sheet. This process does not have to be exact. Remember, scones are meant to be a bit rustic looking. Sometimes when I am feeling a bit indulgent, I cheat and sprinkle some vanilla sugar on the top of each scone just before putting them in the oven.
Bake 15-18 minutes or until the bottom edges are starting to brown. Once done, let them cool a bit on the baking sheet. Serve warm or at room temperature... either way, they are delicious.
Hope you are enjoying a happy, lazy Sunday morning.