Thursday, August 7, 2008

Lavender Scone Recipe

Lavender Scones


2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/3 c. sugar
6 tbsp. butter (frozen)
3/4 c. heavy cream (chilled)
2 eggs (beaten)
1/2 tsp. dried lavender buds (minced)


Preheat oven to 375 degrees F. Combine all the dry ingredients and pulse in food processor for 4 pulses. Add butter and pulse for a few more pulses until pea sized pieces of butter are in the flour mixture. Empty into bowl and place in freezer to chill. Whisk together wet ingredients and set aside. Once flour mixture is chilled, make well in centre and add wet ingredients to well. Blend wet and dry ingredients until just combined. Add the minced lavender to the assembled dough and stir until just combined. Turn the mixture out onto lightly floured parchment paper. Roll out into a 1 inch thick round disk. Using a serrated knife, cut the round into 8 equal parts. Place the wedges on an ungreased baking dish about 1 inch apart. Bake the scones for 23-25 minutes or until golden brown. Remove from oven and place on cooling rack. Serve room temperature with a nice cup of tea!

Recommended Tea: Loose leaf Rooibos Provence Tea. Available in our retail store.

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