It wasn’t until I went to England that I had my first “real scone”, more like a proper biscuit and less like a hockey puck. An afternoon tea party can be a refreshing diversion from your average holiday soiree. I made these for one recently, and everyone loved them.
I have been at work perfecting scones, trying for a recipe that achieves the same tender layers as the ones I’ve enjoyed in London. Farewell to the dense varieties you may have previously experienced. Here is my most favorite variation, with lavender flowers and lemon zest.
Be sure you don’t overwork the dough because that will develop the gluten and create a toughness to be avoided.
You will find this dough recipe feels like it might fall apart at first, go ahead and turn it a few times on a floured surface, pressing down. The easiest way to maneuver the dough is to use a piece of parchment under your hands, to prevent any from “stickage”.
Serve these warm with clotted cream.
Makes 10-12 scones
2 teaspoons edible lavender flowers
2 ½ cups all-purpose flour
3 Tablespoons organic sugar (or maple sugar)
2-½ tsp. baking powder
1 tsp salt
½ cup cold, unsalted butter, cut into cubes
Zest of 2 lemons
1-cup heavy whipping cream
½ teaspoon vanilla extract
1 egg (lightly beaten with a fork)
Preheat oven to 375. Line a baking sheet with parchment paper.
Place the lavender and sugar in a spice grinder and grind.
In a large bowl, stir together the flour, sugar, lavender, baking powder and salt.
Slice the cold butter into 8 pieces and cut into flour mixture until pea sized. Stir in the lemon zest.
In a small bowl, beat the egg lightly with a fork. Stir in the cream and vanilla.
Pour cream mixture all at once into the flour mixture, stirring with a fork to form soft dough. Do not over mix.
Turn the dough out onto a lightly floured surface and knead a few times until smooth. Flecks of butter are still visible.
Pat dough into a round about 3/4 ” thick. Cut with a biscuit cutter(I like to keep them small and dainty) or into wedges with a sharp knife.
Separate and place onto the prepared baking sheet.
Prepare the egg wash and brush mixture overtop of the scones. Sprinkle with lavender flowers.
Bake for 15-18 minutes, until the scones are puffed and golden brown and a cake tester inserted in the center comes out clean.
Cook’s Note: For scones with currants add 1/3 cup dried currants when adding the lemon zest.