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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From . Preparation time includes chilling time. Ingredients:
2 cups pastry flour |
1/4 cup superfine sugar |
1 tablespoon baking powder |
1/4 teaspoon salt |
1/3 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 |
1/2 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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