What's Cooking: Savory Rosemary-Lavender Scones

Sunday, October 12th, 2014
Deck railings dripping before dawn.... Deck railings dripping before dawn....

I woke this morning in the darkness before dawn and, as I always do, I first checked the view of the constellations—Orion, my favorite, was barely visible, glittering through a veil of high cloud. Next I checked the outside temperature: 49 degrees F, very warm for dawn at this time of year.

I grabbed my laptop and returned to bed, piling pillows behind me so I could sit up and write in my journal. Half an hour later, I heard a sound I don't usually hear as night is yielding to day: thunder. I looked out and saw showers sweeping down the mountainsides.

Soon, rain was splattering the windows. With no sun to warm the house, I decided it was the perfect time to revive a Sunday tradition from the years BBC (before Richard's brain cancer), when I baked scones almost every Sunday morning.

Fire at the push of a button on a remote, a luxury after years of splitting and burning wood. Fire at the push of a button on a remote, a luxury after years of splitting and burning wood.

I could of course have simply turned on the charming and efficient gas fireplace tucked in the corner of my living-dining-kitchen "great" room as my supplemental heat source.

But if I'm going to pay for natural gas—and by "pay" I mean both shell out cash and also pay in terms of the effect of the CO2 added to the atmosphere when I burn it—I might as well use that gas to feed myself as well. Hence baking.

I don't remember the last time I baked scones. I pretty much gave up baking when Richard entered hospice care three years ago. After he died, it was just me, and I was scrambling to finish the big house and build this small one.

I hunted through my recipe books and looked online for a savory scone recipe, and didn't find one I really liked. I wanted something without much gluten, since lately I seem to be a little sensitive to it, and I had in mind using the herbs growing in pots on my deck, specifically the lavender, which is blooming again—crazy plants!—and the rosemary.

Food processor, ingredients, Mom's favorite green glass mixing bowl--I'm all set! Food processor, ingredients, Mom's favorite green glass mixing bowl--I'm set!

I wasn't entirely sure I'd still remember how to get just the right texture to the dough and bake them so they're crisp outside and crumbly within. But once I got out my ingredients and began to measure and mix and chop and whisk, my hands remembered.

Chopping freshly harvested lavender buds and rosemary leaves—oh, the fragrance! Chopping freshly harvested lavender buds and rosemary leaves—oh, the fragrance!

And the results? I took some scones over to Ploughboy Local Market, and was gratified by the speed at which the scones were devoured, and the expressions of delight. But don't take my word for it, make 'em yourself!

Susan's Savory Rosemary-Lavender Scones

1-1/4 cups spelt flour (this recipe was developed for high-altitude; below 5,000 feet, use 1 cup spelt flour)
1/2 cup unbleached flour (could just use all spelt flour)
1/2 cup blue cornmeal
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 T finely chopped mixed rosemary leaves and lavender buds
5 T butter, cubed
1 egg, room temperature
1/2 cup buttermilk or half-n-half soured with 1 tsp vinegar
3 T maple syrup

Pre-heat oven to 400 degrees. Mix dry ingredients plus chopped lavender and rosemary. (I do this in a food processor.) Cut in butter until flour/butter mix is crumbly. (In a food processor, pulse slowly just until crumbly.) Beat egg in small bowl, add buttermilk/soured cream and maple syrup and beat until combined. Reserve about a T for a wash for scones. Pour the rest into food processor, pulse just until the mix begins to gather into a mass. Put about a T flour each onto two cookie sheets. Scoop out half of the scone dough and dredge in flour on cookie sheet until it doesn't stick. Flatten the ball gently and if it's still sticky, gently knead in enough flour to make it workable. Carefully pat out into a half-inch thick round. Brush with reserved egg/cream/syrup wash. Cut into 8 wedges, separating wedges so they don’t stick while baking. Bake 15 minutes or until top is lightly browned. Repeat with the other half of the dough. Enjoy!

The finished scones cooling. The finished scones cooling.

Coda: Getting back to my Sunday-morning baking feels like coming home again. I miss Richard and I always will, but I like this simple life I'm building on my own.