Best Sunshine Farm Lavender Tea Scones Recipes

OLD FASHIONED ENGLISH LAVENDER TEA SCONES

Steps:

• Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
• Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
• Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
• Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
• Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

SUNSHINE FARM LAVENDER TEA SCONES

Steps:

• Preheat oven to 400°F.
• Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
• Add butter and beat with an electric mixer (or pastry blender) until well blended.
• Stir in zest.
• Pour in buttermilk and mix until blended.
• Gather dough into a ball and divide in half (I use a knife).
• On lightly floured surface, roll each half into a circle.
• Cut into wedges. (TIPS from Cameron: I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. Use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. Cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.).
• Place scones on lightly greased cookie sheet. Bake in preheated 400° F oven for 12-15 minutes or until golden.
• Serve warm or cooled with butter, and choice of lavender syrup or jam, honey, lemon curd, or British clotted cream, and a nice cup of tea!

SWEET LAVENDER SCONES

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 425°F Line 2 baking sheets with parchment paper.
• Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
• Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
• Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush scones with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
• Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
• Serve warm or at room temperature with lemon curd.

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.

LAVENDER SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
• Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
• Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.

LAVENDER SCONES

Steps:

• In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
• Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
• Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
• Turn dough onto a floured surface and knead 3 to 5 times.
• Form dough into a 6-inch wide circle. Cut into 6 wedges. Arrange wedges 2 inches apart on a baking sheet and bake until golden, 20 to 25 minutes.