Lavender Scones

5 from 1 vote

These tender lavender scones are made with cream, lavender buds, and chunks of white chocolate, yielding a rich scone that has a light texture and isn't too sweet.

Prep Time20

Cook Time30

Freeze time15

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 356kcal

Author: Janice Lawandi

Equipment

Ingredients

375 grams bleached all-purpose flour
50 grams granulated sugar
15 mL baking powder
10 mL dried lavender food grade
2.5 mL Diamond Crystal fine kosher salt
115 grams unsalted butter very cold, cut into small pieces
175 grams white chocolate chopped (or white chocolate chips)
310 mL whipping cream (35 % fat) plus a little extra for brushing on the scones before baking
15 mL Turbinado sugar or a sanding sugar that doesn't melt

Optional for serving

unsalted butter softened
clotted cream
jam or marmalade

Metric - US

Instructions

In a large bowl, whisk together the flour, baking powder, lavender, and salt.
Drop the cold butter cubes into the dry ingredients, and press the cubes of butter into the flour with your fingertips to get large flour-covered flakes (approximately the size of corn flakes).
Mix in the chopped white chocolate
With a big fork, stir in the cream just until the dough clumps (don’t over-mix it!). The dough should be a clumpy, floury mess at this point.
Using your hands, press and gently squeeze the dough together, working it just enough to be able to gather the dough into a fat disk.
Transfer the disk of dough onto a lightly floured work surface.
Using a rolling pin, roll the disk into a bigger disk between 18 and 20 cm (7 and 8 inches) in diameter. The thickness should be a little over 2.5 cm (almost 1 inch).
Cut the dough into 10 round scones with a cookie cutter that has a diameter around 6.5 cm (2.5 inches). Gather the scraps of dough and gently press them together to be able to cut out 2 more scones. You will have 12 scones in total.
Place the scones on a parchment lined sheet pan. Freeze for 15 minutes.
Preheat the oven to 400 °F (200 °C) while the scones are freezing.
Just before baking, you can brush the tops of the scones with a little cream and sprinkle with turbinado sugar.
Bake the scones for 25 to 30 minutes, until the edges and tops are golden brown.
Serve warm or at room temperature with a dollop of cream.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
This scones recipe is made with all-purpose flour, also known as plain flour, which is why we have to add baking powder and salt to the dry ingredients. If you are in the UK or other countries that regularly use self-rising flour, use 375 grams self-rising flour and do not add the baking powder and the salt.

Nutrition