Lavender-Currant Scones

READY IN: 1hr
Recipe by COOKGIRl

From lavenderfarms.net. Preparation time includes chilling time.

Top Review by Annacia

Really scrumptious. This was a day when I was up at 5 a.m. and decided to make these lovely scones. I used the dried lavender and Splenda in the scones with a light sprinkle of the raw sugar on the top. Decided to the cut out method this time and they came out light and yummy for breakfast along side cardamom tea. Made for Sweet December Event

Ingredients Nutrition

  • 2 cups pastry flour
  • 14 cup superfine sugar
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 13 cup cold butter, cut into pieces
  • 1 cup heavy cream
  • 1 teaspoon orange zest, grated
  • 2 tablespoons fresh lavender flowers, crushed in a pestle and mortar or 1 tablespoon dried lavender
  • 12 cup currants (can sub dried cranberries, blueberries, etc.)
  • 2 tablespoons heavy cream
  • raw sugar
  • lavender flowers

Directions

  1. Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
  2. Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
  3. 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.
  4. Now stir in the currants, lavender, and orange zest.
  5. Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill dough for 30 minutes.
  6. Preheat oven to 375 degrees.
  7. 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.
  8. Brush the tops of the scones with the remaining 2 tablespoons of whipping cream. Sprinkle with raw sugar and few lavender flowers.
  9. Bake at 375 for 15 minute or until golden brown.
  10. 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.
  11. 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.

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