Blue & White TEATIME

Blueberry & Lavender Scones

Makes 9 to 10

2 cups all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon culinary-grade dried lavender, ground
6 tablespoons cold unsalted butter, cubed
¾ cup cold whole buttermilk
1 cup fresh blueberries, divided
1 large egg, lightly beaten
Garnish: fresh lavender

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and ground lavender. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add cold buttermilk, stirring until a dough forms. (If dough seems dry, add more buttermilk, 1 tablespoon at a time.)

• Turn out dough onto a heavily floured surface, and gently knead until smooth, 5 to 7 times. Using a rolling pin, roll out dough into a ¼-inch-thick (approximately 9-inch) square. Using a sharp knife, cut dough into 4 equal portions. Scatter ⅓ cup blueberries on a dough portion. Top with another dough portion, and scatter another