Tea Party

A week ago I suggested to Isla that the two of us have a tea party sometime during Emma's nap. Yesterday she reminded me of the idea but Emma woke up before we had finished making our delicious Lavender Scones so we postponed the party. After a couple of failed nap attempts this afternoon, I threw in the towel and decided we'd work in the yard instead. Once we were thoroughly chilled to the bone, I suggested we go inside and warm up with a tea party. Isla was all giggles and smiles for the next half hour. I asked her if she wanted to invite Daddy and Emma too but she requested "just us" this time. She got her own "tea cup" which we filled with warm milk. She loved it so much she had seconds and thirds! We lit a candle and as soon as we sat down she looked up at me and asked "How was the thing you went to this morning?" I wish I could have bottled up her sweetness so I could remember it forever. I had lots I wanted to get done today but tossing my to-do list and taking this cherished pause with her fed both of our souls!  

 

Sweet Lavender Scones                                    

Ingredients

• 3 cups all-purpose flour plus more for surface
• 3/4 cupgranulated sugar
• 1 tablespoon baking powder
• 1 teaspoon dried lavender buds
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
• 1 cup plus 2 tablespoons buttermilk
• 2 teaspoons finely grated lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons sanding or granulated sugar
• 1 1/2 cups store-bought lemon curd

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar.

Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

Serve warm or at room temperature with lemon curd.

Makes 16
(from Bon Appetit Magazine