Scones for Breakfast

I love my coffee maker.  For one reason I'm not a morning person so now I can make coffee the night before using the auto setting.  When I get up the next morning the coffee is waiting.  And I don't want a big breakfast!  My favorite breakfasts are small bites that require little morning preparation.  The dough for scones can be made ahead and frozen.  In the morning I cut off enough dough for 2 or 3 and let them thaw while I preheat the oven and drink my first cup of coffee. 

Cinnamon Scones

My favorite scones are Cinnamon Scones from my BOUCHON Bakery cookbook and Lavender Lemon Scones served with Lemon curd.  I have a batch of both in my freezer in anticipation of my son, Dave coming next week to tile my kitchen floor.  It was my Mother's Day present.

The Cinnamon Scones are made with buttermilk and  cinnamon/honey butter cut into the dough.  Before going in the oven, they are brushed with clarified butter and honey.

I make the Lavender Lemon Scones with culinary lavender.  Sometimes I have trouble finding it.  A year ago I couldn't find it anywhere.  So I went to my favorite culinary store- Surfas in Culver City.  They have everything!  As I searched the area where I thought it should be an employee asked me if I needed help.  She said, "It should be here" and checked her inventory list.  "It's in the warehouse", she said, "but you can pay for it here and pick it up across the street."   I wanted to make sure I had enough (as I live in Mammoth Lakes) so I ordered 2 packages.  It turned out to be 2 pounds worth and a year later I still have a full package  plus I got a gift of lavender from my niece in Utah.  I'm not going to run out any time soon.

Lavender Lemon Scones

Lavender Lemon Scones on the Terrace

3 cups all-purpose flour

3/4 cup granulated sugar

1 tablespoon baking powder

1 tablespoon culinary lavender

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup chilled unsalted butter, cut in 1/4-inch cubes

1 cup buttermilk plus extra for glaze
2 teaspoons finely grated lemon zest

1 teaspoon vanilla extract

White sanding sugar 

Lemon Curd for serving

Whisk flour, and next 5 ingredients in a large bowl.  Cut in butter using a pastry blender until mixture resembles coarse meal.  

Whisk buttermilk, zest and vanilla in a small bowl.  Add to dry ingredients and stir until dough forms.  

Transfer to a lightly floured surface; knead until smooth.  Pat into a 10 X 6-inch rectangle and mark using a bicycle cutter for even size.  Cover tightly with plastic wrap and freeze until ready to use.  

Preheat oven to 350 degrees while dough is being thawed.  Place each scone on a baking sheet lined with a Silpat or parchment paper.  Brush on buttermilk and sprinkle with sanding sugar.  Bake until scones are golden, about 30 minutes.  Serve warm with lemon curd.