Fresh orange zest and dried lavender impart great summertime taste to these charming scones, which can be cut out in traditional rounds or, as we’ve done here, in heart shapes as an ode to love.
Lavender-Orange Scones
Makes approximately 24
Ingredients
- 4¼ cups all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons fresh orange zest
- 1½ tablespoons baking powder
- 1 tablespoon culinary-grade dried lavender
- 1 teaspoon fine sea salt
- ¾ cup cold unsalted butter, cubed
- 1½ cups cold heavy whipping cream
- 2½ teaspoons vanilla extract, divided
- 1 large egg, lightly beaten
- 1 tablespoon water
- Garnish: sparkling sugar and dried lavender
Instructions
- Preheat oven to 375°. Line 4 baking sheets with parchment paper
- In a large bowl, whisk together flour, sugar, orange zest, baking powder, lavender, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a small bowl, stir together cream and vanilla extract. Using a fork, stir cream mixture into flour mixture just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¾-inch thickness, cut dough into fourths, stack on top of each other, and pat down. Repeat rolling, cutting, stacking, and patting process. Roll out dough to a ¾-inch thickness again. Using a 2¼-inch fluted heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheets. Freeze until firm, approximately 15 minutes.
- In a small bowl, whisk together egg and 1 tablespoon water to make an egg wash. Lightly brush tops of cold scones with egg wash.
- Garnish tops of scones with a light sprinkle of sparkling sugar and lavender, if desired.
- Bake, one baking sheet at a time, until scones are golden brown, 16 to 18 minutes. Serve warm or at room temperature.
Notes
RECOMMENDED CONDIMENTS:
Whipped Cream Cheese (recipe follows)
Orange marmalade
Whipped Cream Cheese (recipe follows)
Orange marmalade
Whipped Cream Cheese
Makes 1¾ cups
Ingredients
- 4 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar, divided
- 1 cup cold heavy whipping cream
Instructions
- In a large bowl, beat together cream cheese, vanilla extract, and confectioners’ sugar at low speed until well combined, 1 to 2 minutes, stopping to scrape down sides of bowl. Increase mixer speed to medium and gradually pour in heavy cream, stopping to scrapes down sides of bowl as needed. Increase mixer speed to high, beating mixture until stiff peaks form. Use immediately, or cover, refrigerate, and use within a day.
