I’m just not much of a baker, and when it comes to pies and pastries, I’d rather not know what went into my food. This recipe appealed to me because of the low butter-sugar quantities, which doesn’t sound promising, I know. But the scones are have an airy, cake-like crumb and wonderful flavor. I make them whenever I remember how much I like lavender, which is on the verge of blooming in the backyard right now. The scones freeze well, if they aren’t all gobbled down fresh.

Recipe: Lemon Lavender Scones

2 cups flour / 1/3 cup granulated sugar / 1 tsp salt / 1 tsp baking powder / 1 tsp baking soda / 1 tbls grated lemon zest / 2 tsp dried lavender, divided use / 4 tbls chilled butter / ½ cup nonfat yogurt / ½ cup buttermilk / ½ cup powdered sugar / 1 tbls fresh squeezed lemon juice

Heat oven to 400 degrees. In a mixing bowl, combine flour, sugar, salt, baking powder, baking soda, lemon zest, and 1½ tsp of lavender. Cut butter into pieces and cut into dry ingredients with a pastry cutter, or crumble in with your fingers. Separately, whisk together yogurt and buttermilk. Combine wet and dry ingredients to form a dough that will be wet and sticky. Turn dough out onto a floured surface and knead a few times, then shape into a square about 1′ thick. Using a kitchen knife, cut the dough into eight triangles. Transfer to an oiled baking sheet and bake 20 minutes, or until scones are golden brown. Remove from oven and cool on baking sheet. Meanwhile, dissolve powdered sugar in lemon juice and mix in ½ tsp lavender, then drizzle over scones. Adapted from Leslie Mackie’s completely fabulous Macrina Bakery Cookbook.