This fragrant cream scone is the perfect accompaniment to your perfect cup of herbal tea.
Ingredients:
9 oz all-purpose flour
9 oz heavy cream (whipping cream)
1 tbsp baking powder
2 tbsp sugar
1 tsp salt
2 tsp dried organic lavender flowers
1 egg
Extra cream to brush on top.
Instructions:
Preheat oven to 400 degrees.
Weigh the flour and whisk or sift to aerate. Put flour in a medium size mixing bowl. Add baking powder, sugar, salt, and dried lavender flowers to the flour. Whisk well to make sure dry ingredients. are evenly incorporated.
In a separate bowl add the cream and egg and whisk well to combine.
Pour the cream and egg mixture over the flour mixture, and stir together, being careful to not overhandle the mixture. Try to mix together using only 10-12 stirs. Using a mixing spatula will help this process. You might still see some small amounts of flour that are not mixed in. That is ok.
At this point, you can either use an ice cream scoop to make mounds on a parchment-lined baking sheet and slightly flatten them or if you want the more traditional triangle shape, scrape all of the dough from the bowl onto a lightly floured surface and gently shape it into a ball. Then flatten the ball into about an 8-inch circle. Use a large knife or scraper to cut the circle into 6 wedges and carefully place the wedges on your baking sheet.
Brush the tops of the scones with the remaining heavy cream.
Bake in preheated oven for 10-12 minutes.
Serve with butter and jam, or:
Make a glaze for the top:
1 cup powdered sugar
2-4 tbsp heavy cream
1 tsp vanilla extract
Add vanilla extract to the cream and whisk the cream and powdered sugar together. Use more or less powdered to make the glaze the desired consistency. Spread or pour over the tops of the scones.
NOTE: I like to weigh my flour and cream to insure the correct quantities. Measuring with a cup is not accurate enough for baking.