These scrumptious Raspberry-Lavender Scones are a lovely treat for teatime.
Raspberry-Lavender Scones
Serves: 10
Ingredients
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ½ cup crushed freeze-dried raspberries
- 1 teaspoon dried lavender
- ¾ cup plus 3 tablespoons cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- 1 large egg
- Garnish: fresh raspberries, fresh mint leaves, and fresh lavender
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add freeze-dried raspberries and dried lavender, stirring well.
- In a small bowl, whisk together ¾ cup plus 2 tablespoons cream, vanilla extract, and egg. Add cream mixture to flour mixture, stirring until evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and gently knead dough 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes.
- Garnish with fresh raspberries, mint, and fresh lavender, if desired. Serve warm.
Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!
