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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I was inspired by English scone recipes and decided to make two great tastes that taste great together! Rather than rolling out, these are simple drop scones. There are several recipes for lavender sugar out there (cheaper but takes about 3-4 weeks to mature), or you can use storebought (more expensive and not really something you can find easily in grocery stores, but it's ready to eat and use.) Ingredients:
1 3/4 cups all-purpose flour, well-sifted |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 tablespoon lavender sugar |
2 tablespoons unsalted butter, softened |
3 tablespoons lemon curd |
2/3 cup 1% low-fat milk |
1 egg white |
coarse lavender sugar, for sprinkling |
Directions:
1. First things first, make sure you are using matured lavender sugar if using homemade!
2. Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl.
3. Add the butter and lemon curd, mix until crumbly.
4. With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough.
5. Put some flour on your hands and knead the dough.
6. Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour.
7. Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart.
8. You can also roll the dough out if you like to use specialty biscuit/cookie cutters.
9. Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.).
10. Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.
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