Deep down inside I’m quiet, reserved, and over-the-top shy. An introvert at her finest. Backyard chickens, homemade bread, and stacks of cookbooks suit me rather well. Large crowds and parties cause my peaceful heart to beat like the non-stop rhythm of an African drum circle. Of course, there are times when this introvert must step out.
This past weekend my step-out-time arrived. With Blogher Food in Miami (only a few hours from my home), it was time to pull-up my introverted big girl pants and spend the weekend with over three hundred fellow food bloggers. Nervous is an understatement.
The days leading up to Blogher involved multiple shopping trips (nothing from my mommy clothes closet was going to work) and lots of baking. Baking is always the answer to a drum circle heart rate and nerves too feisty for calming. Traditional chocolate is always a good option, but Blogher nerves call for an intense intervention only a delicate herb can tackle.
Lavender is my go-to herb. It’s sweet and fragrant, as well as versatile and practical.
With my favorite herb on hand, I spent many hours last week in my kitchen (in between the Pinterest browsing and wardrobe shopping). Butter was cut into bite-sized cubes, flour ground, and raw milk thoughtfully poured. A few simple ingredients were combined to create calming, crumbly whole wheat orange-lavender scones. Even Dustin declared the final result, “The BEST scones EVER!”
Today, I’m sharing my nerve-calming, but more importantly “best ever” whole wheat scone creation. I like to think of this as a Blogher celebration share… I went, I conquered, and I loved being with three hundred bloggers. In fact, I may even begin calling myself an extrovert, or maybe just “extrovert in training”. Let’s stick with the latter. I might just need one more orange-lavender whole wheat scone before I can trade-in for the official “extrovert” badge.
Whole Wheat Orange-Lavender Scones
- 1 TB butter melted
- 1 TB sucanat
- Preheat the oven to 400F.
- Combine the dry ingredients in a large bowl: whole wheat flour, sucanat, lavender, baking powder, salt, and orange zest. Whisk together.
- Add the cold butter to the dry ingredients. Using a pastry cutter (like this) or your fingers, cut the butter into the dry ingredients. You’re ready to proceed on when the butter resembles coarse crumbs.
- In a small bowl beat the egg and milk.
- Pour the milk and egg into the dry ingredients. Stir until just combined.
- With your hands bring the dough together (into an unformed ball) on a piece of wax parchment paper. Using your fingers push the dough outward into a circle (about an inch high).
- Cut the dough into eight slices (similar to cutting a pizza). Brush the melted butter over the top of the scones and sprinkle with sucanat.
- Place the parchment paper (and scones) in the oven, preferably on a baking stone or cookie sheet.
- Bake for 16-18 minutes.
- Serve with jam, butter, or honey.