Scones: Ginger, Lemon and Lavender
For the last month, I have craved scones. Every morning, I justify my indulgence for a scone and latte by a long and vigorous walk directly to my favorite coffee shop. A warm, sunny autumn provides the perfect weather for my morning outing.
Today, I decided it was time to make my own scones. I tried two recipes: Ginger scones
from Nancy Silverton’s Pastries (from the La Brea Bakery
)and Lemon Lavender Scones, a recipe from Denise Kitchel. I added lavender to the Ginger Scones just for the fun of it!
Nancy Silverton’s Ginger Scones are FANTASTIC! With 6 ounces of butter and 3/4 cup heavy cream, the taste was rich and reminded me of a butter cookie. The ginger gives the pastry a little zing! The recipe makes 9 very large scones.
The Lemon Lavender Scones were also delicious. Lemon and lavender seem to compliment one another. This recipe calls for two eggs plus butter and cream! What’s not to like?
Lemon Lavender Scones
2 cups flour
2 tsp baking powder
4 tablespoons unsalted butter, cold, cut into 1/4″ pieces
1/2 teaspoon salt
3 tablespoons sugar
1 tablespoon lavender, dried, finely chopped
2 teaspoons lemon zest
1/3 cup heavy cream, plus additional for brushing on top
1/4 cup lavender sugar
Preheat oven to 425 degrees Farenheit.
In a bowl whisk together flour, baking powder, sugar, salt, lemon zest and lavender.
Add butter pieces and cut in with pastry blender or using your fingers until most of the butter looks like oatmeal, with a few pieces the size of small peas.
In antoehr bowl lightly beat eggs and cream iwth a fork just unitl combined.
Add the eggs and cream to the flou mixture and stir just unitl combined.
Knead gently until dough comes together into a ball .
Cut the dough in half and shape each piece into a ball on a floured board.
Flatten the balls with palm of your hand until about an inch to an inch and a half thick.
Cut each piece into four wedges. Place scones onto a parchment lined baking sheet. Brush the tops with cream, and sprinkle with lavender sugar.
Bake scones for 15 to 20 minutes until golden brwon. (The bottos should be well browned and the scones should feel just slightly springy when pressed on top.)
Makes 8 scones.
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