As the sun began to rise over the rolling hills of Provence, I found myself wandering through a fragrant lavender field, the sweet scent enveloping me like a warm hug. It was there, amidst the vibrant purple blossoms, that I was inspired to create a scone that captured the essence of that serene morning. The delicate floral notes of lavender combined with the bright zing of lemon zest create a scone that is both comforting and refreshing, perfect for a leisurely brunch or afternoon tea. With a drizzle of honey to finish, these scones are a delightful treat that transports you to a sunlit French landscape.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon dried culinary lavender
1 tablespoon lemon zest
1/2 cup unsalted butter, chilled and cubed
3/4 cup heavy cream
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
2 tablespoons honey (for drizzle)
Instructions
Begin by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, baking powder, salt, sugar, dried lavender, and lemon zest, whisking them together to blend the flavors. The aroma of the lavender and lemon will instantly transport you to that peaceful morning in Provence.
Next, incorporate the chilled, cubed butter into the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial; you want those little bits of butter to remain intact to ensure a flaky texture in your scones.
Pour in the heavy cream and vanilla extract, and gently mix until the dough just comes together. Be careful not to overwork it; you want the dough to be soft and slightly sticky. If it feels too dry, add a splash more cream.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick, then fold it over onto itself a couple of times, creating layers which will give your scones a delightful texture. Cut the dough into triangles or use a round cutter for a classic scone shape. Transfer them to your prepared baking sheet.
Brush the tops of the scones with the beaten egg to give them a beautiful golden hue as they bake. Pop them into the oven and bake for 15-20 minutes, or until they are puffed up and golden brown. The smell that fills your kitchen during this time will be utterly irresistible!
Once baked, allow the scones to cool slightly before drizzling them with honey. The sweet, sticky honey complements the floral notes of lavender and the bright lemon zest perfectly, adding an extra touch of elegance to your creations.
Serve these delightful scones warm or at room temperature, perhaps alongside a cup of herbal tea or a glass of sparkling lemonade. Each bite will whisk you away to a sun-drenched lavender field, reminding you of the beauty of simple, flavorful ingredients.