I’ve been taking French lessons for months now and it’s getting to the point where my brain is always trying to translate into French the everyday English words that I come across. I walk to my Weekly office: “Je traverse le carrefour.” I like to experiment with cooking: “J’aime expérimenter la cuisine.” I mostly avoid simple carbohydrates but I love this breakfast: “J’évite surtout les glucides simples mais j’adore ce petit déjeuner.”
Petit-déjeuner - isn’t that a beautiful way to say “breakfast?” These scones are just as beautiful. Not sweet, just flaky and the perfect accompaniment to coffee or an espresso.
2 cups all-purpose flour
2 tablespoon sugar
2 teaspoons baking powder
Pinch of salt
5 tablespoons unsalted butter
1/2 cup milk, cold
1 egg, beaten
4 oz brie cheese, rind removed and divided into 1/4” pieces
1/3 cup blueberries
Lavender Sugar (Recipe at the end)
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and butter. Using a pastry cutter or two knives, cut in the butter until pea-sized crumbs form.
Add in milk and eggs. Mix until dough comes together.
Gently fold in blueberries and pieces of brie. (OR, if your blueberries are large and plump, they’ll tend to crush a bit. You can roll out the dough, poke finger holes and THEN add the berries as I did.)
Turn the dough to a well-floured surface and form the dough into a circle that is 1” thick. Use a pizza cutter or knife to slice the dough into 8 wedges.
Transfer to baking sheet. Sprinkle with about 2 tablespoons lavender sugar.
Place in the oven. Bake for 15-17 minutes or until edges are golden.
1 tablespoon dried lavender
2 cups sugar, divided
Place 1 tablespoon dried lavender in the bowl of a food processor and blend it for 10 to 15 seconds to chop it into small pieces.
Add 1 cup of granulated sugar to the processor and blend well, for 15 to 20 seconds, until the lavender is finely ground and mixed with the sugar. Add the second cup of sugar and blend again.
Store in an airtight container at room temperature for up to 6 months.
Bon Appetit :)