results for scones

strawberry lavender scones

April 17, 2014
strawberry lavender scones
Way back when, ok a few months ago in February, I made lavender scones for Valentine’s Day. I posted them on Instagram but never got around to sharing them in a blog post. I wanted to make them again but try something different so I added strawberries to the batter. What resulted might be the best dang scone I’ve ever had. My one problem with scones sometimes is that they can be too dry but these were perfect. Crispy on the outside, soft on the inside. Can’t wait to make these again!
strawberry lavender scones
making scones
making scones
making scones
strawberry lavender scones
strawberry lavender scones
Strawberry Lavender Scones 
makes 10 large scones
3 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon dried lavender
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
3/4 cup cold buttermilk, plus 1 Tablespoon
1 cup fresh strawberries, dice the majority but leave some larger chunks
lavender sugar for sprinkling {mix 2 Tablespoons granulated/sanding sugar with 1 teaspoon of dried and chopped lavender buds}
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda and salt. Cut in butter with your fingers {or a pasty cutter} until the mixture forms a coarse meal. Work the butter into the dry ingredients until butter flakes are the size of oat flakes. In a separate bowl, combine the egg with the buttermilk and beat lightly with a fork. Add to the flour mixture to make a dough. Fold in the strawberries.
Knead dough on a lightly floured board. Roll into a 1-inch thickness and using 2-inch cookie cutters, make into rounds. You can also cut them into squares if you prefer. 
Place rounds onto baking sheet with parchment paper. Brush lightly with the remaining 1 Tablespoon of buttermilk and sprinkle with the lavender sugar. Baking for 15-18 minutes or until golden brown on top. Serve warm. Scones are best enjoyed the day they are made, but you could also freeze them and reheat in the oven if you want to enjoy them longer!
I feel like these scones would be perfect for Easter brunch or for Mother’s Day. I brought some over for my parents and they loved them too. That’s when I know it’s a real hit!
Happy Thursday everyone! Thanks so much for reading!

oatmeal peanut butter chocolate chip scones

June 25, 2013

Sometimes you just have to eat a scone. And not just any scone. One that’s full of chocolate chips and peanut butter. It should probably have some oatmeal in it, too, you know to disguise that this is really just a dessert in breakfast’s clothing. Matthew and I devoured these throughout the weekend, but they are amazing in the morning. It’s a perfect amount of sweetness to start your day. The recipe is surprisingly easy so I know I’ll be making these again soon!


maple oatmeal scones

November 13, 2012
I love maple-anything this type of year! These maple oatmeal scones sounded like the perfect “healthy” breakfast. They have whole wheat flour, steel cut oats, and oh yeah just a little bit of butter and sugar! I’d recommend making yours a little bit smaller and thicker than mine. That way you’ll get more of the delicious inside! They’re perfectly flaky on the outside and soft in the inside! Perfect for a fall or winter morning!

Maple Oatmeal Scones from Ina Garten‘s Barefoot Contessa Cookbook


For the Scones:

  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

For the Glaze:

  • 1 1/4 cups confectioners’ sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract


Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Blend the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Combine the buttermilk, maple syrup and eggs and add quickly to the flour-and-butter mixture. Mix until just blended. The dough may be sticky.
Dump the dough out onto a well-floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough 3/4 to 1 inch thick. (I’d definitely make them 1 inch thick. They don’t puff up that much). You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with 1 tablespoon of the glaze. I like to sprinkle some uncooked oats on the top, for garnish. The warmer the scones are when you glaze them, the thinner the glaze will be.


If you make  these let me know what you think!