To say that we have been sleeping in this summer is a HUGE understatement.
I never thought this day would come.
My son Charlie has never been a great sleeper, and far too many mornings began before the sun was up.
I’m pretty sure I have been sleep-deprived for most of the last 12 years, and am simply making up for it this summer.
Since school has been out, he has slept past 9 every day.
Some days even past 10.
I know, I shouldn’t let him sleep the summer away, but seriously, he NEVER slept.
Because our mornings are beginning near afternoon, breakfast has been sketchy at best.
We have had far too many cereal days.
Tomorrow will be different.
I planned ahead.
Tomorrow we will have scones, and not just ordinary scones, lavender scones.
It seems that I WAY over-bought lavender at Farmer’s Market on Sunday
~you know how I hate to waste
These scones are sweet with just a hint of lavender.
I am really looking forward to breakfast tomorrow.
~adapted from Bon Appetite
3 cups of flour
1 tsp of lavender buds
1 tsp salt
1/2 tsp baking soda
1 1/2 sticks of butter (cold) cut into small pieces
1 cup of buttermilk
1 tsp vanilla
combine all of the dry ingredients
using a pastry cutter or fork, cut in the butter
you will have small pebbles
add in the vanilla and buttermilk
mix just until combined
on a lightly floured surface, pat the dough into a circle
(mine was pretty thick)
cut into 8 wedges
brush with a little buttermilk and sprinkle with raw sugar
bake on a prepared sheet (parchment or buttered)
@425 for 13 – 15 minutes