Lemon, Lavender & White Chocolate Scones
Serves: 10
 
Ingredients
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 tablespoon fresh lemon zest
  • ½ teaspoon dried culinary lavender, crushed
  • ½ teaspoon fine sea salt
  • 4 tablespoons cold unsalted butter, cubed
  • 3 ounces white chocolate, finely chopped
  • 1 cup plus 2 tablespoons cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • 1 tablespoon sparkling sugar
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. • In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, lavender, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in white chocolate.
  3. • In a small bowl, whisk together 1 cup cream and vanilla extract. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. (If mixture seems dry and dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be somewhat firm.)
  4. • Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
  5. • Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sparkling sugar.
  6. • Bake until scones are golden brown, 15 to 18 minutes. Let cool on baking sheet for 5 minutes. Serve warm with clotted cream and lemon curd.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-lavender-white-chocolate-scones/