Best Lavender Currant Scones Recipes
LEMON AND LAVENDER SCONES
These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you're lucky enough to be able to get it, clotted cream.
Provided by Marilyn
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Stir baking soda and yogurt together in a bowl.
- Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
- Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
- Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
- Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
- Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 23.5 g, Cholesterol 43.9 mg, Fat 11.3 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.9 g, Sodium 314.2 mg, Sugar 7.3 g
CURRANT SCONES
Hands-down the best scones I've ever had; moist and delicious! Eat immediately until your stomach aches, then eat some more.
Provided by jennifermo
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cover currants with warm water in a bowl and set aside to moisten.
- Sift flour, baking powder, and baking soda in the bowl of a stand mixer. Using the paddle attachment at low speed, mix white sugar and salt into the flour mixture. Add all the unsalted butter to the mixer bowl and mix on low speed until butter cubes reduce to the size of small peas, about 30 seconds.
- Drain currants and discard soaking water; mix currants, buttermilk, and lemon zest into the flour mixture on low speed just until the dough starts to hold together.
- Turn dough out onto a lightly floured work surface and gently shape into a rectangle 18 inches long, 5 inches wide, and 1 1/2 inches thick. Brush dough with melted butter and sprinkle with sugar crystals.
- Cut the dough in half crosswise with a sharp knife; cut each half into thirds, and cut each third diagonally to make 12 triangular-shaped scones. Place on the prepared baking sheet.
- Bake in the preheated oven until scones are lightly golden brown, about 18 minutes. Eat warm.
Nutrition Facts : Calories 428 calories, Carbohydrate 58.7 g, Cholesterol 49.5 mg, Fat 19 g, Fiber 2 g, Protein 6.7 g, SaturatedFat 11.8 g, Sodium 492.5 mg, Sugar 20.2 g
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