Sunshine Farm Lavender Tea Scones Recipes

OLD FASHIONED ENGLISH LAVENDER TEA SCONES

Steps:

• Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
• Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
• Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
• Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
• Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.

SUNSHINE FARM LAVENDER TEA SCONES

Steps:

• Preheat oven to 400°F.
• Combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
• Add butter and beat with an electric mixer (or pastry blender) until well blended.
• Stir in zest.
• Pour in buttermilk and mix until blended.
• Gather dough into a ball and divide in half (I use a knife).
• On lightly floured surface, roll each half into a circle.
• Cut into wedges. (TIPS from Cameron: I make mine thick so that I get 6 scones (pie shaped wedges) out of each half. Use parchment paper to reduce the amount of flour needed. I also tend to hand shape, rather than roll the circle. Cut the wedges with a sharp knife. I gently tap the 3 sides of the scones on the parchment to make smooth edges.).
• Place scones on lightly greased cookie sheet. Bake in preheated 400° F oven for 12-15 minutes or until golden.
• Serve warm or cooled with butter, and choice of lavender syrup or jam, honey, lemon curd, or British clotted cream, and a nice cup of tea!

LAVENDER SCONES

Steps:

• Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
• Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
• Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.