Saturday, July 27, 2013

Sour cream scones with lavender and lime aroma

Scones date back to the ancient  Welsh who baked small round dough fermented with yeast called bara; apparently meaning bread! However, the word scone seems to come from the German word schonbrot which means fine bread. Therefore, scones are simply small and rounded bread.

Now scones are baked almost everywhere, but with hundreds of different recipes and endless variations in ingredients.  Whatever the recipe, scones should be of a dense but not heavy texture and rather crumbly. They are perfect for breakfast, brunch and tea parties. You can serve them with sweet ingredients such as jams or honey or with the countless cheeses, or with just about anything you like. The sky is your limit.
I have experimented with many recipes, but I've never used the ones with eggs in them (maybe I will try them later on) but  the scones I bring today are so easy to make and very delicious. They are crumbly and soft. There are few steps to follow to get those small baked goods.

Since the beginning of Spring, Madrid enjoys lavender blooms. In almost all the parks I know and even on some highways, lavender plants are everywhere. It's such a pretty sight and it inspired me to use this fragrant plant in some of my recipes including scones. The aroma they gave to the scones is light, fresh and inviting; just what you expect from something you would want to eat for breakfast.

 For 10 to 12  small scones you need:

  • 80 g sour cream
  • 1/4 tsp baking soda 
  • 170 g flour
  • 70 g sugar (I used 35 brown sugar and 35 granulated sugar)
  • 2 g baking powder
  • dash of salt
  • 60 g unsalted butter
  • 20 g milk or cream
  • zest of a lime
  • 1/4 tsp vanilla essence (optional)
  • 1/2 tsp (or tsp for more intense flavor) dried or fresh lavender flowers

First add the lavender to the milk and heat them in the microwave for few seconds, and leave them to steep. Then mix the sour cream and baking soda and set aside.
Sift the flour, salt and baking powder.
Combine flour mixture with the butterand mix with a dough blender or put the ingredients in blender and give it few small pulses. Stop when you have big crumbs and don´t over-mix. You also can do this step with your fingers, working quickly so the butter won´t melt. Make a well in the center add the sour cream and 5 g of the milk lavender.

Mix roughly with a wooden spoon or a knife, then flour your work surface, drop the dough and give it a soft knead (just enough so it comes together). Flatten it with your hands or a rolling pin, and cut small circles. Transfer them to your lined baking sheet, brush them with the remaining milk and bake them in a preheated oven (200 C) for about 10 to 12 min, or until they are golden brown.

I found those beautiful strawberries to go with the scones, over a creamy layer of mascarpone! I also love them with butter and sour cherry jam! They are perfect for breakfast, but just as good any time of the day!


  1. Rita, This recipe sounds wonderful. I love the idea of adding lime and lavender - two wonderful flavours. Your photos are absolutely delightful. You are clearly very talented. Thanks for sharing.

    1. Thank you so much Sally! So sweet of you! :)