These are a lighter version of a scone. Shocker, I know. Check out my Apple Cinnamon Scones, which are also lighter if you’d like. I bought a bottle of Lavender Bitters a while back and while I love adding a dash of it to seltzers I love baking with it even more. I also made a batch of Lemon Lavender Banana Bread I thought was divine. I think lemon and lavender are two flavors just begging to be eaten together and find it very hard not to eat one without the other. I feel like a high society lady who still only wears white before Labor Day when I indulge in them together.
But that’s just me.
It wasn’t until I was writing this blog post that I realized I completely forgot to add egg to this recipe. They came out perfectly fine, fine enough for me to not notice there wasn’t egg in them anyway. So there you go, an eggless scone. If you want to add egg just decrease the amount of buttermilk to about 3/4 cup, but that might throw off your baking soda levels. Who knows though, it might make them better.
Recipe: (baking time 18-20 minutes)
1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1/2 cup applesauce (unsweetened)
4 tbsp butter (no salt)
1 cup buttermilk
2 tbsp granulated sugar, 1 tbsp granulated sugar for topping
1 tbsp lavender bitters (can also use dried lavender)
zest, juice of 1 lemon (reserve a small amount for topping)
1 cup blueberries (fresh, can use dried or frozen)
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
Preheat oven 425°
Whisk or sift together your salt, flours, baking powder/soda.
Get your buttermilk ready.
If you don’t want to use buttermilk you can do the milk and lemon juice trick and since this recipe already calls for lemon juice you can just use that. Add the lemon juice to your milk and let it sit for 5 minutes. But really, buttermilk is tasty and you should use it as much as possible.
Also, if you don’t use buttermilk you’re going to continue dicking with your baking soda levels.
Get your butter ready. I make my scones like I make my pies and biscuits so I want my butter to be nice and chilled. I cut it up and dump it in my milk. Necessary? No. But why not?
Get your blueberries ready. You can use dried, but dried blueberries make me sad.
Zest and juice your lemon. I just do it into my bowl of blueberries, let them start to soak up some goodness.
Pull out your butter and mix it into your flour using your fingertips or one of those dough thingies. Just make sure you leave it clumpy and don’t melt your butter with the heat of your hands.
Make a little well and pour in your buttermilk, applesauce, and 2 tbsp sugar. Mix those together in the well. You can do this in a separate bowl if you like, but why dirty another dish? When your buttermilk is all mixed you can start to combine it with your flour.
You have two options with adding your blueberries. You can either add them with your liquid or you can add them in after your dough comes together. Neither is right or wrong and both have their draw backs.
If you add your blueberries in with the liquid it’s harder to mix the dough as thoroughly because you’re being careful not to break them. If you add them in after the dough comes together it’s harder to make sure they’re fully integrated throughout the dough.
That being said I added mine in after my dough came together.
Dough should be stiff and not sticky. If it’s sticky considering adding a little more flour.
Pour out dough onto lightly floured parchment paper and separate into two equal portions.
Shape into 6 inch flat dish (making sure there are no huge gaping holes on top) and sprinkle with the remaining 1 tbsp sugar. I brush the top with my remaining lemon juice/zest and then sprinkle with the sugar.
Cut into however many scones you want, I go for eight.
Bake in a 425° for 18-20 minutes until golden.
Scones should look done on all sides. If you want the more perfect looking blueberry bits then you have to use dried blueberries. But as I said before, those make me sad. Frozen will hold their shape a little better than fresh but I like when some of them burst into the scone.