I used to worry that I would love a man who preferred sugar in his morning cup of coffee. I never dated much, actually, hardly at all, so my personal experience was limited, but I worked at many coffee shops, and had my theories of men who drank their coffee with sugar. Judgemental? Probably. Inaccurate? Maybe. Luckily, my theory never had to be proven wrong, because I fell in love with a man who prefers his coffee black.
This morning as I made these long anticipated lavender scones, I remembered my silly little theories. I remembered that four years ago today I was anticipating Christopher and I’s first date. I remember my mom calling the next day, and asking if I got a chance to see how he takes his coffee. We had a proper date on Misssissippi street, with big burritos, and a concert, followed by a walk to my car to listen to Christopher’s new album being featured on the local radio. (He swears he didn’t plan that!) So, it wasn’t until a few dates later that I was relieved to find he takes his coffee black. An Americano in the morning, and espresso in the evening, just like me! Nine months later, we were married, and he told me he never really drank coffee before he met me, but that is besides the point. He preferred his coffee black all on his own, and that was, and still is enough for me!
A few months into dating I met Christopher’s best friend Paul, and his wife, Emily. We went to Paul’s family’s house for breakfast, and someone made beautiful lavender scones with raw milk and butter from a local dairy. These lavender scones helped calm any anxiety or intimidation I felt from meeting such important people in Christopher’s life. They may have been the only lavender scones I ever had, but they were the best! I would argue that just like dating, you don’t need to experience a lot of something to know that it is good. You know good when you see it, smell it, feel it, and taste it. The people, the scones, and the man whose hand I sweetly held, were not just good, they were great!
Every September I revisit the emotions that stirred in the season we met. I still smell the cool fall air the night we watched the swifts fly mesmerizing patterns in the sky. I remember the feelings of trust that grew as we drove to the coast, listening to Rufus Wainwright. I can still feel the vulnerability of sharing my choreography ideas in my kitchen, and then falling out of my chair, flat on my face. I still don’t understand what happened in that moment, but I feel the heat that flushed my cheeks, and the embarrassment that soon followed. I can still close my eyes and taste those lavender scones at the Pastor’s home. These are the moments that continue to saturate my senses. They seem simple and insignificant, and yet they are important enough to still flood my memory four years later.
The fall we first met smells like espresso and wet pavement. It tastes like lavender scones, and dolcetto d’alba. It looks like lower case letters, and run on sentences. It sounds like The Weepies, and feels just like home.
Blueberry Lavender Scones
1 1/4 cup unbleached flour
1 cup blanched almond flour
1/2 cup cane sugar
1 Tbsp. baking powder
1/2 tsp. sea salt
2 Tbsp. lavender flowers
7 Tbsp. very cold unsalted butter
¾ cup whole milk
1 1/4 tsp. almond extract
1 cup blueberries
1 egg+1 Tbsp. milk for brushing
Turbinado sugar for garnish
About 10-15 minutes before you want to bake your scones, put your butter in the freezer. Preheat oven to 400. Meanwhile, in a large bowl, combine all dry ingredients and mix together. Remove butter from the freezer and using a box grater, grate butter over dry ingredients. Fold in, and pour milk and almond extract over the top. With a wooden spoon or spatula mix the wet ingredients into the dry. Add blueberries and mix again until everything comes together, but be careful not to over mix. Scoop dough onto a well floured surface and shape into a circle, about 1 1/2 inches thick. Dough will be really tacky so use as much flour as needed, and try not to over handle. Using a butter knife cut the dough into 8 equal parts. Brush with egg and milk, and sprinkle with sugar. Put scones on a baking sheet lined with parchment paper and bake for 16-18 minutes. Remove and let cool completely.