Honey lavender scones
Delicate, floral lavender and warm, fragrant honey make a perfect sweet treat.
Portions: Makes 14
Ingredients:
- ¾ cup + 2 tablespoons (210g) heavy whipping cream
- 3 teaspoons dried lavender buds, divided
- 4½ cups (540g) all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup (200g) granulated sugar
- 1 teaspoon sea salt
- ¾ cup (171g) unsalted butter, cut into
- ¼-inch cubes and chilled
- 1 large egg ½ cup (112g) buttermilk
- ¼ cup lavender buds, for garnish
Ingredients for honey glaze:
- 2 cups (250g) powdered sugar
- ¼ cup (72g) orange-blossom honey
- 2 tablespoons water
Preparation:
Preheat oven to 375°. Place cream in a small saucepan over medium heat and scald. Remove from heat and add 1½ teaspoons lavender buds. Cover to infuse for 10 minutes. Strain lavender cream. Discard buds and set cream aside. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, baking powder, baking soda, sugar, salt, and 1½ teaspoons lavender buds on lowest speed. Gradually add butter and mix on low speed until pea-size lumps form. Add egg, buttermilk and lavender cream, mixing on lowest speed for 15 to 20 seconds until just combined. Do not over-mix. Dough should be shaggy with some dry bits. Transfer onto a lightly floured surface and pat dough into a 1-inch-thick rectangle. Cut scones with a 3-inch round cutter. Transfer scones onto a parchment-lined sheet pan with 1 inch of space between each scone. Freeze until firm, at least 1 hour. Bake, rotating halfway through, until golden brown, about 30 minutes. While scones bake, make honey glaze. Place powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed, streaming in honey and water. Continue to mix on low speed until glaze is smooth and lump-free and consistency is that of thick glue. This can be made ahead; you can store it in an airtight container in the refrigerator for up to 2 weeks. Remove glaze from refrigerator and leave it on the counter for 30 minutes to come to room temperature before glazing scones. Spread 1 teaspoon glaze on each warm scone and sprinkle with lavender buds before serving.
