Lavender Earl Grey Scones Food
LAVENDER SCONES
This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!
Provided by BelovedRooster
Categories Scones
Time 25m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
- Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
- Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.
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- Preheat oven to 425F. Steep 1 tsp earl grey tea in 1/4 cup boiling water for 3 minutes. Strain and reserve the tea. Use a spice grinder or mortal/pestle to grind the remaining 1 tsp tea and 1 tsp lavender to a fine powder. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and ground tea/lavender and the remaining 1 tsp lavender buds. Add the cold butter and rub with your fingers to incorporate the butter into the flour, until it looks like sand. Add the buttermilk, vanilla and 1 TSBP of the brewed tea. Combine the mixture carefully until it is just combined, do not over mix! Turn the mixture out onto a floured surface and gather together gently an spat into a rectangle 1.5" thick. Use a dough cutter to cut the scones into circles or wedges and place on a nonstick cookie sheet. Brush the top of each scone generously with heavy cream and sprinkle with some additional sugar. Bake 12 minutes, or until very lightly browned. Cool and serve with devonshire cre
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