So excited to announce my first Recipe ReDux post!
As you may be able to guess from the photo, this month’s theme is Floral Flavors.
Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.
My flower of choice? Lavender. I fell in love with lavender many years ago when my husband brought lavender tea home from Hawaii. The tea was a consolation gift since he had just spent a week “working” in Maui, and I [sigh] had been unable to go. (As luck would have it, my writer husband was assigned to cover a lifestyle article on the island on the very first week of my dietetic internship.) While drinking the tea didn’t transport me to Hawaii, his gesture was lovely–and, so was the tea.
As some of you know from previous posts, my daughter has a tree nut allergy, so I enjoy experimenting with nut-free versions of nut-laden baked goods. Plus, it was Father’s Day last weekend, and my husband loves a good scone.
So, I created this NUT-FREE whole grain scone with blackberries and dried lavender. They were part sweet, part savory and simple to make. I used a combination of whole wheat and spelt flours (that’s just what I had on hand), and I made my own dairy-free buttermilk using quinoa/rice milk and lemon juice since my husband requested a milk-free version.
2-3/4 cup whole grain flour (I used a mix of whole wheat and spelt)
2-1/2 tsp. baking powder
1/2 tsp. salt (I used kosher salt)
1 Tbsp. dried lavender
1/3 cup brown sugar
1/2 cup unsalted butter, cut into dice-size cubes
1 egg, lightly beaten
3/4 cup buttermilk (I used quinoa/rice milk + 3/4 Tbsp. lemon juice)
1-1/4 cup fresh blackberries
coarse brown sugar (such as demerara or turbinado sugar) for topping
Preheat oven to 400°F degrees. Place parchment paper on two baking pans. Sift flour, baking powder and salt into large bowl. Add lavender and brown sugar, and mix to combine. Add butter. In a separate bowl, combine egg and milk. Beat lightly and add to flour mixture. Incorporate ingredients, but do not overmix. Fold in blackberries. Spoon scone mixture onto baking pans. Shape into triangles and flatten slightly. Sprinkle coarse brown sugar on top of scones. Bake 16-18 minutes, until golden. Makes 16-18 scones.
PLEASE SHARE: Do you cook or bake with florals? If so, I’d love to hear about your floral culinary adventures!
And, be sure to check out recipes from my fellow Reduxers below. Who knew there were so many ways to infuse florals into your favorite foods!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!