Scones with the tart flavor of lemon and the citrusy herbal notes of calendula blossoms are delightful for your baking adventures.
Lemon Calendula Scones
By Sue Lau | Palatable Pastime
My recipe of the day is for Lemon Calendula Scones with the Bread Bakers group, as this month we are posting different types of breads made using edible flowers.
Switching Recipe Plans..Again!
It seems like there’s always a change of plan going on here. I had intended to make some scones with chive blossoms, as I have some growing. But the weather recently has been quite cool and rainy which has set them back. So while I had hoped for a good handful for the recipe, as of today I had only four solitary blossoms. So I had to change plans- and seeing it might be an issue, I hopped down to the spice shop at Findlay Market and grabbed up some calendula blossoms at Colonel De’s.
And you can probably bet that as you read this, the chives opened magically overnight. Ha! If so, I will nab them and post a recipe using those later on.
Calendula- The Pot Marigold (No, Not That Kind of Pot!!)
Calendula is officially a Mediterranean type of pot marigold, Calendula officinalis, which is also considered an edible herb. Please don’t confuse it with the ordinary marigolds you grow in your garden, called marigold tagetus. That type is not edible. Make sure you procure some from a food shop.
If you need a source, Colonel De’s does mail order, and it isn’t very expensive: Colonel De’s. Normally I’d send you guys to Amazon but their prices are kind of steep for this one.
The calendula has a bright slightly citrusy aroma with something herbal about it. I think you’ll like it. It pairs well with the lemon.
And I think these are fab with a drizzle of honey and pat of butter- not that everyone likes scones with add-ons, but I enjoy that sometimes as well with muffins for that extra bit of happy.
This month’s Bread Bakers is being hosted by The Schizo Chef with the theme of Floral Flavored Breads
Floral Flavored Breads
- Apricot Orange Danish Pastry from Karen’s Kitchen Stories
- Basil Flower Mini Bread Rolls from Sneha’s Recipe
- Butterfly Pea Flower Buns from Sara’s Tasty Buds
- Eggless Gulkand Muffins from Cook with Renu
- Blossom Tea Honey Buns from Food Lust People Love
- Hibiscus Sweet Bread from A Day in the Life on the Farm
- Lavender Brown Butter Banana Bread from The Schizo Chef
- Lemon Calendula Scones from Palatable Pastime
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.
Links are also updated after each event on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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Scones with Apricot, Ginger and Brie
Lemon Calendula Scones
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon Penzey's powdered lemon peel
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dried organic calendula blossoms
- zest of one lemon
- 1/2 cup cold cubed unsalted butter
- 1/4 cup fresh lemon juice
- 1/4 cup half and half or heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons Bob's Red Mill sparkling sugar coarse
- 1 teaspoon calendula blossoms
- Preheat oven to 350°F.
- Place flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade and pulse 1-2 times to mix.
- Add zest of one lemon, the larger amount of calendula blossoms and cold cubed butter.
- Pulse several times until mixture is crumbly.
- Add lemon juice, half and half, and vanilla, pulsing again just until it comes together.
- Turn out onto a silpat lined baking sheet and knead a few times to bring it into a smooth ball.
- Pat into a round disk 8-inches by 1/2-inch thick.
- Score with a knife into six wedges.
- Sprinkle with topping and pat it down to make it stick.
- Bake for 25 minutes.
- Remove from oven and using a chef's knife, finish cutting through the score marks and separate the pieces on the pan so air can reach the sides.
- Bake five minutes more.
Those chive blossoms were just messing with you! These sound tasty.