I’ve been thinking about berry scones with lavender for a little while, but I was waiting for a day when I would have beautiful, fresh berries that did not get devoured immediately upon purchase. Then, a few weeks ago on Game of Thrones, Sansa turned into a patriarchy-crushing badass, which inspired me to make the scones I would make for her if she were coming over for breakfast: with lemon because she loves lemon cakes, with strawberries for her fiery attitude and lovely red mane, and with lavender sugar to bring it all together and provide a bit of relaxation that I assume would be most-welcomed after taking back Winterfell. Have I mentioned I really love themed-baking?

I thought these would be so wonderful slathered in jam (because isn’t everything?). I was wrong. They are perfect all on their own. Especially because I found the most wonderfully red, tiny little strawbs at the farmer’s market that were just bursting with juice. The lavender smells so pretty when you grind it up with the sugar and lends an earthy taste and wonderful aroma as you take each bite. If you are looking for something to make your Sunday morning (any morning) a little more happy, I promise these will do the trick. Just look at all that beautiful roasty berry juice! If only scratch and sniff websites were a thing…

strawberry scones with lemon and lavender

2 cups ap flour
1 tablespoon baking powder
½ tsp salt
¼ cup sugar
1 tsp dried lavender
1 stick unsalted butter
1 cup heavy cream plus more for brushing
zest from half of a lemon
1 cup strawberries (sliced if they’re big but whole if they’re itty bitty like mine)
raw sugar for sprinkling

1. Preheat oven to 400°F (make sure your rack is in the upper third of the oven). Line a baking sheet with parchment paper.
2. In a food processor, pulse the lavender and sugar until the lavender bits are speckles in the sugar.
3. In a large bowl, stir together flour, baking powder, salt and lavender sugar. Stir in the lemon zest. Cut in the butter using a pastry cutter or two knives or your fingers. Add the cream, stirring with a wooden spoon until the dough has mostly come together. Knead the dough a few times to bring it together fully.
4. Dump the onto a lightly floured surface. Roll into a 12×18 inch rectangle with the long side facing you (it doesn’t have to be perfect or even have straight edges). Scatter berries over the dough. Then fold the dough in thirds like a letter to make a 4×18 inch rectangle. You’ll have nice folds of dough and berries in each and every scone! Cut your “letter” into 4 squares, then cut each square in half diagonally.
5. Place the scones on the baking sheet. Brush lightly with cream and sprinkle with raw sugar.
6. Bake for 15-20 minutes, or until tops are golden brown.