Lavender White Chocolate Scones
Lavender is a beautiful flowering plant with a soothing scent. Fairies love to bathe in lavender water and wash their hair with it. They also use it in their food, drinks and healing remedies. These tender scones have a touch of lavender—just enough to give a subtle lavender note. The white chocolate chips give a pleasantly sweet contrast to the botanical flavor of the scones.
Makes9 scones
Ingredients
- 3/4 cup (177 ml) heavy cream
- 1 teaspoon dried culinary lavender
- 1 3/4 cup (223 g) all-purpose flour, sifted
- 1 tablespoon (14 g) baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (99 g) cold unsalted butter, cubed
- 1/4 cup (59 ml) cold sour cream
- 1 cup (170 g) white chocolate chips or chunks (not chopped white chocolate)
- Lavender or lilac coarse sparkling sugar
INSTRUCTIONS
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In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat to low and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover the lavender cream and refrigerate until it is chilled, for about 1 hour.
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Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea-sized pieces form.
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Whisk together ½ cup (118 ml) of the chilled lavender cream with the sour cream. Stir the sour cream mixture into the flour mixture until a shaggy dough forms. Fold in the white chocolate chips.
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Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Pat or roll the dough into an 8-inch (20.3-cm) round. Use a 2¾-inch (7-cm) heart-shaped biscuit cutter to cut out nine scones.
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Place the scones about 2 inches (5 cm) apart onto the prepared baking sheet. Brush the scones with the remaining lavender cream. Sprinkle with coarse sparkling sugar. Bake until the scones are a light golden brown, for 15 to 17 minutes. Transfer the scones to a cooling rack. Serve warm or at room temperature.
Credit:
Reprinted with permission from Enchanted Baking by Mari Vasseur. Page Street Publishing Co. 2024. Photo credit: Mari Vasseur.
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