GUESS WHAT.
I grew this lavender!
Oh my gosh. Those tiny stems—right there. Mine.
This feels worthy of a million exclamation points.
Eeeep.
Am I a real adult now? I’m growing things. I can’t believe something is actually thriving under my care. It’s not burning in the sun or wilting from neglect. Who am I and how did this happen?
Did I need a baby to finally learn how to garden?
Also: when are peppers ready to pick? Because I’m picturing a huge bowl of guacamole and salty margaritas in the very near future.
Very near future.
I used to hate scones—dry, gritty, unpleasant texture—until I found this recipe.
These have the crispiest, perfectly crusted exterior and a cakey, slightly moist interior, making them ideal for breakfast, a coffee treat, or a late-night snack—my current favorite.
Even though I’m not a huge baker, I can stare at this rounded mound speckled with chunks of butter all day. It’s so comforting.
These scones are stuffed with brown sugar–caramelized peaches and a gentle hint of culinary lavender—not floral or perfumey—and then finished with a peach glaze flecked with more lavender.
The good news: you can make a few large scones or many smaller ones, depending on your mood. And yes—you want the biggest cup of coffee and an enthusiastic face-plant into a scone right now. Let’s do this.
Caramelized Peach and Lavender Scones
Yield:
12
to 16 scones (or 8 super large ones)
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Ingredients
- 3 large peaches sliced
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon culinary lavender, plus extra for sprinkling
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold unsalted butter, cut into pieces
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon lavender extract, optional for extra lavender flavor
- 1/4 cup heavy cream
- 1/4 cup raw sugar
- 1 to 2 cups powdered sugar
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Toss the sliced peaches with olive oil and brown sugar. Roast for 15 minutes, toss, then roast 10 minutes more until caramelized. Remove from the oven and let cool.
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In a large bowl, whisk together flour, sugar, lavender, baking powder, baking soda and salt. Add the cold butter and work it into the dry ingredients with your fingers, a fork, or a pastry cutter until the mixture resembles coarse crumbs. Fold in most of the roasted peaches, reserving about 1/3 cup of slices and a little juice. Toss the peaches lightly with the flour and butter crumbs.
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Make a well in the center and add the buttermilk, vanilla, and lavender extract if using. Stir until a sticky dough forms. Flour your hands and work surface, divide the dough in half, and pat each half into a 6-inch circle (or one larger circle). Cut each circle into 6–8 wedges. Brush the tops with heavy cream and sprinkle with raw sugar. Bake for 10–12 minutes for regular scones, or about 15 minutes for larger ones. Cool briefly, then top with glaze.
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For the glaze, puree the reserved peaches and any collected juices in a food processor until smooth. Transfer to a bowl and whisk in powdered sugar until you reach a thick, syrupy glaze. Add more sugar 1/4 cup at a time to thicken, or a teaspoon of milk or water if it becomes too thick.
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The crust on the bottom!! It’s mine.