Honey Lavender Scones
Ingredients:
1 cup heavy cream
2 TBS honey
1 TBS dried lavender buds
4 cups all-purpose flour (plus extra for rolling)
¼ cup white sugar (plus extra for dusting)
2 TBS baking powder
2 tsp kosher salt
Zest from 1 lrg lemon
¾ lb butter cubed
4 extra large eggs + 1 mixed with 2 TBS cold water for egg wash
Juice of ½ lemon that you zested.
Method:
Preheat oven to 400 degrees Fahrenheit. Line 2 sheet pans with parchment paper.
In a small sauce pan, add the heavy cream, dried lavender, and honey. Heat on low for 10 minutes and let it cool 15 minutes before cooling completely in the fridge.
In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, ¼ cup sugar, baking powder, salt, and lemon zest.
Add the cold butter and mix until butter is the size of peas.
Once the cream and lavender mixture is cold, add 4 eggs and mix until combined. Add the cream and egg mixture to the mixer bowl with the flour. Mix on low speed until just combined.
The dough should be lumpy and very soft. Dump the dough out onto a generously floured surface and knead it into a ball. Using a floured rolling pin, roll out the dough to 1” thickness.
Using a floured 3” round cutter, cut out scones by pressing straight down (do not twist the cutter!) and place the cut scones onto the prepared baking sheets spacing at least 2 inches apart.
Egg wash the tops of the scones and sprinkle with white sugar.
Loosely cover with plastic wrap and chill in the fridge for 30 minutes. This will prevent the scones from spreading too much!
Once chilled, place in the oven for 12 minutes. Then rotate the pans and continue baking approximately another 12 minutes, or until tops are evenly golden brown.
Once removed from the oven, let cool on the pans 20-30 minutes.
While the scones are cooling, prepare the icing: place 1/3 cup of icing sugar in a small bowl and squeeze a TBS of lemon juice at a time into the sugar and mix until desired consistency is achieved. Using a spoon drizzle the scones with the icing.
Enjoy!