Toasted Walnut Lavender Scones

First off let me say that all the credit for these delicious treats goes to Joy the Baker for posting this recipe on her blog (stop by and see her lovely photos) and my friend Annesta for making me aware of this recipe.

These scones were really quite simple to make and oh so delicious. I've had a craving for more scones ever since our neighbour stopped by for a cup of tea and brought us some delicious currant scones. That was mere days before our world got turned upside down with The Call! We are blessed with some really really great neighbours. We just can't see them for all the trees on our property :o).

Anyways, back to the scones. I have linked to Joy's blog above, but in case her blog ever disappears taking her fantastic recipe with her, I will re-post the recipe here:

Makes 8 (I doubled the 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 to 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 walnuts 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 (I love that description!) 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 bake 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, though they’re still delicious the second day.(I heartily agree! I had them with my coffee for breakfast this morning).

I'm thinking this rainy day here in Ontario is another great day for baking. Is anyone else firing up their oven today?