Lavender-Earl Grey Cream Scones
Prep Time: 45 minutes Cook Time: 25 minutes
Yield: 8 triangle wedge scones
Ingredients:
2 cups (250g) all-purpose flour or bread flour (spooned into measuring cup then leveled), plus more for hands and work surface as needed
1⁄2 cup (100g) granulated sugar 1 tablespoon baking powder
2 teaspoons dried culinary lavender (from Hambly Farms)
1⁄2 teaspoon fine sea salt
1⁄2 cup (1 stick, 115 g) unsalted butter, frozen
1⁄2 c (120 ml) heavy cream (or buttermilk if preferred); extra 1-2 Tablespoons for brushing on scones before baking
1 large egg
1-1⁄2 teaspoons pure Madagascar vanilla extract (from Hambly Farms)
3 Earl Grey teabags, steeped in 1/3 cup (80)
boiling water
Optional: coarse sugar for dusting before baking
Equipment:
• Half-sheet baking pan
• Parchment paper or silicone/Silpat baking mat
• Deep dish pie plate, or 9” cake pan, or 9” shallow bowl
• Mixing bowls, measuring cups and spoons, box grater, pastry cutter (or forks), pastry brush
Instructions:
Steep 3 Earl Grey teabags in 1/3 c. boiling water. Set aside to cool; place in refrigerator.
Grate frozen butter into a bowl or plate. Place grated butter back into freezer.
Line a half-sheet baking pan with parchment paper or silicone mat. Set aside.
Lightly flour a deep dish pie plate or cake pan or 9” wide shallow bowl. Set aside.
Whisk together flour, sugar, baking powder, lavender, and salt in a large bowl.
Whisk together cream, the egg, and vanilla extract in small bowl; add cooled Earl Grey tea, squeezing liquid from teabags. Place in refrigerator to keep cold.
Add frozen grated butter to dry ingredients using a pastry cutter or two forks. Avoid using your hands so butter doesn’t melt. Mix until it comes together in pea-sized crumbs.
Add cold wet ingredients to dry ingredients, then mix together just until everything appears moistened. Do not overmix. Dough will be sticky.
Transfer dough into floured pie plate, pan or bowl and pat top lightly with floured hands until flattened. Place dough in refrigerator for 15 minutes.
Preheat oven to 400°F (204°C).
Invert pan/bowl of chilled dough onto lined baking pan. Dough should make a rounded mound. Carefully cut dough into 8 wedges, moving wedges apart slightly with at least 1⁄2 inch of space between each. Scones will spread when baking.
If desired, brush lightly with cream and dust with coarse sugar before baking; leave plain if using icing later.
Bake for 18-25 minutes, or until golden brown around the edges and lightly browned on top. Larger wedges usually take the full 25 minutes.
Remove from oven and allow to cool. When cooled, if desired, drizzle with confectioner’s sugar icing and sprinkle with dried lavender.
Storage/Reheating:
Scones will keep in an airtight container at room temperature for at least 2 days. Scones can also be frozen in a freezer storage bag/container. To thaw, leave on counter for a few hours, or overnight in refrigerator. Warm in microwave for 15-30 seconds (depending on power), or in a 300°F (149°C) oven for 10 minutes.
Recipe by Janet Miles
