The past two weeks have been downright stressful and I have a feeling something bad is going to happen next week…hence the stress baking! The anticipation of more stress and still not full dealing and grieving about past stress wobble-gobbles my mind up, so I need something that doesn’t require much thinking to get me through the tougher moments.
Baking is intuitive for me. I don’t really measure ingredients for certain recipes anymore, this is mostly due to not wanting a pile for washing after, and it’s something I can do without worry for the most part. Scones are a particular favorite of mine to bake because they’re so delicious after, but you can change the flavor however you wish. You can grab anything you’ve got hanging around your fridge or freezer and whack it in without much worry. I’ve posted my take on Bowl of Mush’s Lavender and Earl Grey Scones, but this time I’ve use that same basic batter recipe and added sliced almonds, currants, and lavender honey.
They turned out really well and the honey on top made the very center kind of gooey, and the outer edges super crispy. I picked up the honey when I was in London and I cannot remember the name of the shop for the life of me, but the Rhubarb and Vanilla jam they sell there is mind blowing. I want to take a trip back to London just for this little shop. I know it’s near a shop that sells pom poms and ribbons...Sons and something...GAH.
Anyway, point is, give these scones a try if you’re feeling up to it! (or need to procrastinate).
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup butter (I melted the butter a little bit because I wanted to be super lazy and stir it all with a spoon.)
1 1/4 cups buttermilk
1/2 teaspoon vanilla extract
A drop of honey on top of each scone before baking.
About a cup of currants
Small bag of sliced almonds
Set oven at 425 degrees, plop all ingredients into a bowl together (no particular order), dollop of honey on each scone, then bake for about 11 to 12 minutes. Eat with milk or English Breakfast tea!