Lavender Scones Recipe


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Recipe by Ellen Easton. Check out more of Ellen Easton's Tea Travels™ articles and recipes.

Lavender Scones

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Lavender Scones Recipe:

Recipe Type: Scones, Quick Bread, Afternoon Tea and High Tea, Lavender
Yields: 12 scones
Prep time: 25 min
Cook time: 12 min


Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons sweet, unsalted butter
1/4 cup granulated sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary Lavender, coarsely chopped*
2/3 cup milk, plus extra for glaze

* Learn all about Culinary Lavender and how to use it in cooking.


Preparation:

Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, sift together flour and baking powder. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas or fine bread crumbs.

In a small bowl, combine the sugar and Lavender. NOTE: Save a small amount of lavender to sprinkle on top of the scones before baking. Stir the sugar/lavender mixture into the flour mixture. Add enough milk to make a soft, sticky dough.

Turn dough out onto a well-floured surface. Cut dough into 1-inch thick rounds with a cookie cutter.

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar.

Bake for approximately 10 to 12 minutes or until golden brown. Remove from oven and let cool.

Serve with Rose Petal Jam and Devonshire Cream.

Makes 12 scones.


 

  

Ellen Easton is a lifestyle industry leader, tea and etiquette authority, author of Afternoon Tea~ Tips, Terms and Traditions, A Tea Party Planner and Tea Travels™ For The Holidays (RED WAGON PRESS), as well as a hospitality, design and retail consultant, whose clients have included The Waldorf=Astoria, The Plaza, and Lady Mendl’s Tea Salon.

Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

REVA PAUL, an internationally acclaimed confectionery artist, hand decorated floral sugars and mints are available by special order for teas, weddings, and special events. Wholesale/Retail - Bulk & Gift boxed. All prices on request via RED WAGON PRESS (212) 722-7981.

AFTERNOON TEA...TIPS,TERMS and TRADITIONS
 By Ellen Easton
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”

TEA TRAVELS™FOR THE HOLIDAYS
By Ellen Easton
64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret sources.

Each 5 x 7 paperback book fits into an A-7 envelope for easy mailing, great gift or party favor item. Each book is $20.00 post paid. Continental US Only. Final sale. (Wholesale and Fundraising accounts are welcome. Call for Special Prices) Please include your name, address and telephone number for shipping. Please make check or M.O. payable to: RED WAGON PRESS and send to: RED WAGON PRESS, 45 East 89th Street, Suite 20A, NYC, NY 10128-1256

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