Lavender Scones

One of the recipes I tried this year for the County Fair was Lavender Scones. I've had this recipe for a while and have been waiting until the lavender in the garden was growing well enough to be clipped. 

I used three different types of lavender for this recipe and it ended up being a nice, subtle blend. The recipe is easy to make. The only change I would make is to use a larger biscuit cutter. I used a small one for the County Fair and the scones puffed up and then tilted to one side. That's definitely not good with judging. 

So, I got fifth place in the County Fair. There are only six places awarded. If you're not in the top six, then you don't get a ribbon. The other suggestion from the judge was to bake them a bit longer so the top was more brown. I wouldn't do that. I think the top is brown enough. Anything more would have resulted in a harder crust which I wouldn't have enjoyed. 

I'll be making these scones again during the summer and early fall when the lavender is still outdoors, and in the winter using either dried lavender or lavender from the plants I bring indoors. (I'm going to see if I can overwinter some lavender indoors.)

Ingredients

2 cups all-purpose flour

1 large egg

1/4 cup granulated sugar

1 1/2 tsp vanilla extract

2 tsp baking powder

2 tsp lavender

1/3 tsp salt

1 egg mixed with 1 tsp water for glaze

1/3 cup unsalted butter, chilled

1/3 cup heavy whipping cream

2 tbsp raw sugar (turbinado sugar)

Directions

Preheat oven to 425 degrees. Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, lavender, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. 

In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined.

With lightly-floured hands, pat the dough into a 1/2" thickness on a lightly-floured cutting board. Using a floured heart-shaped cookie cutter, cut out hearts from dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. 

Lightly brush the tops of the scones with the egg mixture and raw/turbinado sugar, if desired. Bake for 13-15 minutes or until lightly browned. 

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.