July 27, 2017
Scent-Inspired Recipes: Coconut Lavender Scones By Kendra Aronson
Our San Luis Obispo friend Kendra Aronson is making it impossible to get sweets off our mind. She’s put together a couple recipes inspired by two favorite scents from our line, No. 10: Sweet Grapefruit and No. 25: Nightshade sure to get your stomach grumbling.
With a knack for delicious and unique recipes, she came up with a couple just for us! Keep reading to learn how to make her Coconut Lavender scones, inspired by our sweet, floral scent No. 25: Nightshade. For Kendra's No. 10: Sweet Grapefruit recipe, click here!
GLUTEN-FREE SCONES WITH SHREDDED COCONUT AND LAVENDER-INFUSED GLAZE, INSPIRED BY NO. 25: NIGHTSHADE
What You Need
Dough
2 cups gluten-free all-purpose baking flour (suggestion: Bob’s Red Mill)
2 ½ teaspoons baking powder
½ teaspoon salt
¼ cup sugar
1 ⅓ cup heavy whipping cream
2 tablespoons butter, melted
3 tablespoons shredded coconut
Scone recipe adapted from The Art of Simple Food.
Glaze:
¼ cup milk
¼ t. dried lavender
2 cups powdered sugar
Glaze recipe adapted from The San Luis Obispo Farmers’ Market Cookbook.
How to Make 'Em
Dough:
Preheat the oven to 400°F.
Mix the dry ingredients together in a large bowl.
Stir in the heavy cream.
Mix until the dough starts to come together, it will be slightly sticky.
Turn the dough out onto a floured surface and knead briefly.
Form into an 8-inch circle.
Brush with melted butter, sprinkle with shredded coconut.
Cut the circle into 8 wedges and place the wedges a few inches apart on a baking sheet lined with parchment paper or a silicone liner.
Bake for 15 minutes or until golden brown.
For the Glaze:
In a small saucepan, add milk and dried lavender.
Heat milk, stir frequently until it’s barely boiling.
Remove from heat, let steep for 12 minutes.
Strain out lavender.
In a small mixing bowl combine the powdered sugar with the strained milk.
Whisk until smooth.
Once scones are cooled to room temperature, drizzle on the glaze!
Kendra Aronson is all about food -- she writes about it, styles it, and photographs it (right before tasting it, which might be the best part). She’s the author of The San Luis Obispo Farmers' Market Cookbook, where she celebrates farm-to-table goodness and makes you want to sprint-not-run to your city’s closest produce stand. A long-time fan of P.F. Candle Co., shopping her favorite scents from SLO’s Len Collective, we met Kendra this past March at the Girlboss Rally in Downtown LA. Now, we've come together to bring scent to life -- the edible way.
Keep up with Kendra on Instagram and on her website. Be sure to pick up your copy of the SLO Farmers' Market Cookbook!
With a knack for delicious and unique recipes, she came up with a couple just for us! Keep reading to learn how to make her Coconut Lavender scones, inspired by our sweet, floral scent No. 25: Nightshade. For Kendra's No. 10: Sweet Grapefruit recipe, click here!
GLUTEN-FREE SCONES WITH SHREDDED COCONUT AND LAVENDER-INFUSED GLAZE, INSPIRED BY NO. 25: NIGHTSHADE
What You Need
Dough
2 cups gluten-free all-purpose baking flour (suggestion: Bob’s Red Mill)
2 ½ teaspoons baking powder
½ teaspoon salt
¼ cup sugar
1 ⅓ cup heavy whipping cream
2 tablespoons butter, melted
3 tablespoons shredded coconut
Scone recipe adapted from The Art of Simple Food.
Glaze:
¼ cup milk
¼ t. dried lavender
2 cups powdered sugar
Glaze recipe adapted from The San Luis Obispo Farmers’ Market Cookbook.
How to Make 'Em
Dough:
Preheat the oven to 400°F.
Mix the dry ingredients together in a large bowl.
Stir in the heavy cream.
Mix until the dough starts to come together, it will be slightly sticky.
Turn the dough out onto a floured surface and knead briefly.
Form into an 8-inch circle.
Brush with melted butter, sprinkle with shredded coconut.
Cut the circle into 8 wedges and place the wedges a few inches apart on a baking sheet lined with parchment paper or a silicone liner.
Bake for 15 minutes or until golden brown.
For the Glaze:
In a small saucepan, add milk and dried lavender.
Heat milk, stir frequently until it’s barely boiling.
Remove from heat, let steep for 12 minutes.
Strain out lavender.
In a small mixing bowl combine the powdered sugar with the strained milk.
Whisk until smooth.
Once scones are cooled to room temperature, drizzle on the glaze!
Kendra Aronson is all about food -- she writes about it, styles it, and photographs it (right before tasting it, which might be the best part). She’s the author of The San Luis Obispo Farmers' Market Cookbook, where she celebrates farm-to-table goodness and makes you want to sprint-not-run to your city’s closest produce stand. A long-time fan of P.F. Candle Co., shopping her favorite scents from SLO’s Len Collective, we met Kendra this past March at the Girlboss Rally in Downtown LA. Now, we've come together to bring scent to life -- the edible way.
Keep up with Kendra on Instagram and on her website. Be sure to pick up your copy of the SLO Farmers' Market Cookbook!