Peony, Lemon & Ginger Scones

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Summer Flower Bouquet from my garden – Peonies, Baptistia and Hostas

Who doesn’t love Peonies? I mean, come on…they are absolutely gorgeous in the garden and some even have fragrance. One variety named ‘Eden’s Perfume’ in my garden, I planted in memory of a friend that passed away from cancer several years ago because peonies were her favorite flowers. For me, flowers hold memories…of my childhood, of dear friends, of when I first fell in love with gardening. Whenever I see this peony bloom and smell its sweet fragrance it brings back memories that I have with that wonderful friend that is now in heaven.

Eden's Perfume - White Flower Farm

‘Eden’s Perfume’ – Image: White Flower Farm

As of late, I have been trying to incorporate edible flowers more in my cooking. I was reading online how peonies were edible – so I decided to create a special recipe, Peony, Lemon & Ginger Scones, just with them to share with my girlfriend when she came over to my home for brunch.

The petals that I collected for these scones came from the very first plant that I purchased when we moved from Michigan to Washington. I was visiting Sky Nursery in Shoreline, WA when this beautiful tree peony (in a box) jumped off the shelf at me. It was a deep maroon flower with dark, purple new foliage growth. As the flowers were starting to shed petals, I collected them from the ground and dried them in my home for a week or so.

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Beautiful Dragonfly Resting on the Tree Peony

 

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Why didn’t I keep the plant tag? I’ve searched the internet and can’t find the variety name!

Here is the delicious recipe that I taste-tested on my friend! How do I know they are delicious? Well, she went back from seconds and took some home to share with her husband. I hope that you will give them a try!

Peony, Lemon & Ginger Scones

  • Servings: 6-8
  • Difficulty: easy
  • Print

A fun, whimsical way to use peony petals in your cooking

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Ingredients

  • 2 cups all purpose flour
  • 1 tsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 8 tbsp of cold, cubed butter
  • zest of one lemon
  • juice of half a lemon (optional; water can be used as well)
  • 1 tsp of dry ginger
  • 1 tbsp of fresh ginger, grated
  • 3 tbsp of crystallized ginger, finely diced
  • 1 to 2 cups of dried peony flowers

Directions

Preheat oven to 425 degrees.

In a food processor combine, flour, sugar, baking powder, salt, zest, all ginger and dried flowers. Once well incorporated add butter. Cut butter into small cubes and add to mixture. If dough is not forming a ball, add small amounts of lemon juice until combined.  Do not overwork the dough. Taste mixture to see if you would like to add more lemon or ginger flavor.

Place dough on a lightly floured surface and roll out to desired thickness. Cut into triangles or small circles; whatever shape you prefer.

Spray a cookie sheet with non-stick spray or use a non-stick silicone baking mat (preferred). Bake for 12 minutes or until golden brown.

Serve warm with a cup of Earl Grey tea and a bouquet of peony flowers!

To add more lemon flavor, consider creating a powder sugar glaze with zest and juice!

 

 

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About P.S. I ♥ Peas

Ever since I was a child, I remember falling in love with flowers. My first flower memory was being intrigued by the blooms of Bleeding Heart (Dicentra). Love of nature and art led me into pursuing a degree in horticulture & landscape design. For 15+ years, I worked for different wholesale companies including Proven Winners, Spring Meadow Nursery (Proven Winners ColorChoice Flowering Shrubs) and Zelenka Nursery. Then in 2013, I started my own business Flora & Fauna Media, which specializes in public relations outreach from social media to media publications. Now, I am focusing on being a Stay-At-Home mom and my writing career. I garden on less than an acre of property near Seattle, Washington. Making the most of my space was extremely important to efficiency, which led to removing lots of grass. Now, our property is a sanctuary filled with fruits (blueberries, apples, strawberries, raspberries, cantaloupe, fig and huckleberries), vegetables (kale, beets, peas, tomatoes, squash, potatoes, cardoon, zucchini, green beans, peppers, tomatillos and sorrel) and herbs (rosemary, chives, thyme, mint, oregano, lemon verbena, pineapple sage and sage). Growing our own food is an important mission to me and with a young child teaching is valuable knowledge to pass down generation after generation . If you teach a man to garden, he will eat for life! My husband and I love to cook together. We find new recipes and try them weekly. Wildcrafting has become a fun additional to this pastime. Harvesting stinging nettles or dandelions and making them into something that is edible and delicious is so rewarding.
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6 Responses to Peony, Lemon & Ginger Scones

  1. mistimaan says:

    Nice recipe

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