Monday, October 31, 2011

Creamy Lavender Scones

I have become a great fan of cooking with lavender.  It gives a pleasant exotic flavor to foods. 

The flowers are what are used primarily in cooking.  When cooking with lavender be sure you use culinary lavender.
In coming up with a recipe for lavender scones, I started out  using a little lavender and then adding more with each recipe iteration. Too much lavender can be overpowering.

                                            Creamy Lavender Scones


2 cups all purpose flour
1/3-cup sugar
1-tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter
1 large egg
¾ cup heavy cream
1 teaspoon grated lemon zest
2 teaspoons dried culinary lavender


1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Set aside.
Flour Mixture
2.Whisk together in a large mixing bowl the flour, sugar, baking powder, and salt.  Grate the butter into the flour mixture.  Incorporate the butter into the flour mixture with your hands.  There will be different shapes of butter, some will be pea sized other cornflake size.
Butter Incorporated into the Flour 

3. Beat together the egg and heavy cream in a small mixing bowl.
4.  Add the egg mixture to the flour mixture.  Combine with a fork until evenly moistened.
5. Add the lemon zest and lavender and stir until combined.
6.Gather the dough into a ball, a while still in the bowl, gently knead the dough 8-10 strokes.
7. Drop the dough by a ¼ cup full onto the parchment paper line baking sheet.  Space the scones about 2 inches apart.
8. Bake in a 350-degree oven for 20-25 minutes or until the scones are golden and firm to the touch.  Cool for 10 minutes then remove to a wire rack to cool.
9.  Store in an airtight container.

Serves 9

Egg and Cream Beaten  Together

Well Combined Dough

Ready for Oven

Creamy Lavender Scone

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