LAVENDER-CURRANT SCONES
Make and share this Lavender-Currant Scones recipe from Food.com.
Provided by COOKGIRl
Categories Breads
Time 1h
Yield 1 dozen
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
- Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
- Add *1 cup* heavy cream, stirring just until moistened. Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
- Now stir in the currants, lavender, and orange zest.
- Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill dough for 30 minutes.
- Preheat oven to 375 degrees.
- Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
- Brush the tops of the scones with the remaining 2 tablespoons of whipping cream. Sprinkle with raw sugar and few lavender flowers.
- Bake at 375 for 15 minute or until golden brown.
- Option #2: Roll out dough into a 1/2" thick round. Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
- Set aside for 5 minutes after removing from oven then slice into 12 wedges. Note: I cut the recipe in half and used an 8-inch cast iron skillet. The scones were sliced into 8 wedges. We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.
Nutrition Facts : Calories 2864.7, Fat 163, SaturatedFat 100.9, Cholesterol 529.7, Sodium 2324, Carbohydrate 328.5, Fiber 9.8, Sugar 99.5, Protein 31.6
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