The Lavender and the Peach – Toasted Coconut, Lavender and Peach Scones

  Next Stop – Provence, home of millions of fields of lavender – (photo courtesy Relais et Chateaux)

  Toasted Coconut, Lavender and Peach Scones

Ok, my wanderlust is kicking in big time again now and in my dreams, I am going to Provence next.  I adore the movie,  “A Good Year” with Russell Crowe.  If you haven’t seen it, do.  It’s lots of fun and it will make you want to go, if you are anything like me – and pick up the life these lucky people have in their amazing Mediterranean climate.

Well, I am in New Jersey today, and so……..  In New Jersey we have the Frog and the Peach.  In the recipe file, I am accumulating a few items in the category: the Lavender and the Peach.

I just finished reading a wonderful article on the farmers of New Jersey and their peaches in the new issue of Edible Jersey. Did you know that New Jersey is the 4th largest producer of peaches in the US?  I didn’t.

I think my love affair with local peaches began when I watched my Dad try to coax a crop of peaches off our single peach tree in our back yard many moons ago – circa 1960).  That effort, while well-intentioned, ultimately failed, but I was intrigued with the “growing of the peaches” from then on.  Our next door neighbor had two apple trees and a pear tree behind his garage and I clearly recall a truck pulling into his driveway a couple of times a summer and leaving behind a great cloud of pesticide residue which blew across the neighborhood.  Now-a-days this action is highly questionable and alternatives sought after in an effort to clean up the air and the fruit production we crave.  As mentioned in an earlier post this week, I am in constant awe of those families and those who endeavor to grow and to reap, to brave the elements after carefully calculating the odds of success, and often, continuing forward in spite of those not-so-great odds due and the fickle nature of our weather patterns.

Well, anyway, you get the point – but, bottom line is, I can’t think of any better alternative to the over-development of New Jersey’s acres, miles and hills and dales than to reverse the awful trend of over-development and over-pavement, then to return our state to the wonderfully-fulfilling and greenish-obsession of farming.  Wouldn’t that be wonderful?  I for one would be in favor of razing as many Walmarts, CVSs, Staples and Dunkin Donuts and their adjacent parking lots and replacing them with local gardens, family farms and their markets.  Ok well that may be a little far-fetched but I am for it anyway.  I really don’t believe anyone wants to live in a state whose landscape is littered with strip malls and shopping centers whose occupancy rate has fallen below 75% (just to pick a number).  I, for one, would rather see a Tractor Supply Company, if need be………   Well, I got up on the soapbox, early today, didn’t I.  Ok, back to the subject at hand.

The idea of combining herbs and sweets is not new.  I have always loved this and can think of a great many combos from which to choose.  But, after re-posting the Roasted Peach and Lavender Ice Cream recipe just the other day, I just had that flavor profile whizzing around in my head.  I am absolutely in love with toasted coconut  – and, of course peaches!   This morning already I came upon the following:

TOASTED COCONUT, LAVENDER AND WHITE PEACH SCONES

2 cups all purpose flour

1/2 tsp salt

1/2 tsp freshly ground nutmeg

1 tblsp baking powder

1 tblsp culinary lavendar

zest of one lemon

1/2 cup sugar

2 eggs

1/2 tsp almond extract

1 cup toasted and cooled coconut

1/3 cup buttermilk/creme fråiche, or yogurt or sour cream

6 tblsp cold unsalted butter

1 cup white or yellow peaches, peeled and cut into small pieces

one egg beaten for egg wash

turbinado sugar for sprinkling

Preheat oven to 375F.  Place a sheet of aluminum foil onto a baking sheet and spread 1 1/2 cups of sweetened coconut over.  Toast in the oven until golden brown.  Remove and let cool.

In the bowl of a food processor, add the flour, baking powder, salt, and nutmeg.  Pulse to combine.

  

In a separate small bowl, add sugar, lavender and lemon zest.  Work the lavender and lemon zest into the sugar with your fingers.  Add to the food processor and give a few whirrs.

In another small bowl, whisk together the eggs, almond extract and creme fråiche/buttermilk mixture

Cut the cold butter into small cubes.  Place into the food processor and pulse about 10 times until the butter pieces are the size of small peas.  Turn out into a low wide bowl.  Add one cup of toasted coconut and toss together with your hands.

Make a well in center and add the wet ingredients.  Working with a dough scraper, gently toss the dry into the wet until it just begins to come together.  Add the cut peaches and work together very gently.

With a large spoon, form into 8-9 scones on a baking sheet which has been lined with parchment paper.  Brush with egg wash, sprinkle more toasted coconut over all and then sprinkle with turbinado sugar.  Bake for 15 minutes or until tops are brown, crusted but the coconut is not burnt.

Serve immediately with fresh sweet butter.

        number one scone tester!

***********************************************************************************************************************

and another recipe with this combination to try:

Serves 6