I think I've mentioned this before, but it's been oppressively hot in New York the past couple of weekends. On Saturday friends and I had planned to go to the beach, but with the forecast looking like it was going to be 99 degrees and sunny we decided that sweating for hours straight while sitting in blasting heat and with questionable ocean water was not a good idea. I do really want to go to Rockaway beach sometime this summer (mainly because I want to go to Tacoway Beach!) since I have never been before, but it looks like it will have to be another time.
On a whim, my sister and I, and two friends took advantage of the Whitney Free Friday nights so we could spend time walking in and out of air conditioning while enjoying outdoor views on the amazing rooftop. It was followed by an extraordinarily late dinner at Murray's Cheese Bar, in which I consumed way too much cheese in the forms of mac and cheese and grilled cheese and tomato soup with cheese sprinkled on top. Although unplanned, it was a really fun night and I realized that I could use a bit more spontaneity in my life, especially in this city where things are often best enjoyed at the spur of the moment. I'm a big planner (you can ask my boyfriend who I incessantly bother with questions about planning trips and whatnot) and sometimes I get caught up in trying to stick to a schedule that I already agreed upon in my own brain and not really living in the moment. I've been trying to do a better job with this, and having summer Fridays (thank you publishing industry!) helps a lot. Maybe one day I'll be able to fully relax and enjoy a weekend without thinking to myself "oh I should be doing this, when will I be doing this? etc." but right now I'll try to focus on the small moments.
I made these lavender earl grey scones when I was in Cape Cod a couple weeks ago and they were delicious! I use a basic scone recipe as a base and change it up depending on if I want to do sweet or savory, a variety of flavors, etc.
Lavender Earl Grey Scones
Preheat oven to 400 degrees F and lightly oil baking sheet/scone pan.
In large bowl, combine flours, sugar, baking powder, baking soda, salt, tea, and almost all of the lavender flowers (reserve some for the end). Add in butter and work into mixture with fingertips
In separate bowl, beat eggs and buttermilk until well mixed. Stir wet ingredients into dry just until evenly moistened.
Turn dough onto lightly-floured surface and knead until firm. Pat into circle 3/4 " thick and cut into eighths and place on the baking sheet or in the scone pan. Lightly brush with milk and garnish with remaining lavender flours. Bake for 13 minutes and serve warm!
- 1 1/2 C. unbleached white flour
- 1/2 C. whole wheat flour
- 2 T sugar
- 1/2 t. baking soda
- 1 1/2 t. baking powder
- 1/4 t. salt
- 4 T. cold butter, cubed
- 1 large egg
- 2 tablespoons of fresh lavender flowers
- 2 teabags of earl grey/lady grey tea
- 2/3 C. buttermilk
- Milk for basting