and London souvenir mug
As some of you may remember, Mr. C. and our oldest son recently took a whirlwind trip to England. While there, he bought me a few souvenirs, the kind of thing I like, one of which was this pretty phone box coffee cup. (You can't go wrong with a red phone box, in my opinion.)
While they were gone, my granddaughter stayed with me, and one of the things we did was to go to the local coffee shop where they have the most delicious blueberry/lavender scones with a lemon/lavender glaze. So after we got home, I decided to try to replicate them. In case you're interested, here's the recipe:
BLUEBERRY/LAVENDER SCONES RECIPE:
2 c. flour
1/3 c. sugar
2 1/2 t. baking powder
1/4 t. salt
1 stick (1/2 c.) butter
1/2+ c. dried blueberries, tossed in a bit of flour, just to coat them.
3/4 c. heavy whipping cream
1 t. almond extract
1 egg, lightly beaten
1 T. fresh lavender (leaves or leaves and flowers) extremely finely chopped (E. did this job and got it just perfect) Next time I would use 2 T. lavender because I want the lavender flavor to be more predominant, but you can decide whether you want the lavender to whisper, speak loudly, or shout.
Glaze:
Juice of 1 large lemon
Whisk in enough confectioner's sugar to give it the right consistency,
Finely chopped fresh lavender (leaves and flowers), maybe about 1 T.
1/2 t. almond extract (optional)
In a large bowl, mix the flour, sugar, baking powder, and salt. Cut in the butter. (I use my food processor to do this, after mixing all but the butter, I then add the butter and pulse it about 20 times. It works great for this (and also pie crusts, by the way.)
In a small bowl, beat the egg, heavy whipping cream, and extract. Now mix all ingredients (including the floured blueberries) together, stirring just until the mixture is evenly moistened. It will be very sticky. Drop by 2 1/2 to 3" glumps onto greased jelly roll pan. I think we got 8 on one jelly roll pan, the number made by this recipe. Baked, they're about 3 inches by 3/4 or 1 inch. And they're delicious!
Bake at 375 for about 15-18 minutes.
Remove from oven and let cool before drizzling the glaze over the tops.
Serve with strong, black coffee.
My ancient coffee grinder
If you want to make this recipe gluten free, you can try substituting the following flour types and amounts for the flour in the recipe above:
3/4 c. white rice flour
3/4 c. brown rice flour
1/2 c. sorghum flour
1/4 c. tapioca flour
I'm not making any guarantees on the flour substitute, but next time I make this, I will try the gluten-free flours and see how it works out. It would be nice if I'd tried it ahead of time, wouldn't it. But the substitute above is pretty standard, so it should work fine.
NOTE: Your coffee will taste better in a London mug.
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