Lavender Lemon Scones
Adapted from Smitten Kitchen and America’s Test Kitchen
Makes 8 scones
2 cups all purpose flour
1 tablespoon baking powder
4 tablespoons granulated sugar, plus more for sprinkling
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into cubes
1 teaspoon dried lavender
Zest of 1 lemon, about 1 tablespoon
1 cup heavy cream, plus 2 tablespoons for brushing
1. In a medium measuring cup or bowl, add lavender and lemon zest to 1 cup heavy cream. Let steep in refrigerator for 20 to 30 minutes, stirring occasionally.
2. Preheat oven to 425F. Line a baking sheet with parchment paper or a silicone liner; set aside.
3. In a large bowl, sift together flour, baking powder, 4 tablespoons granulated sugar, and salt. Using a pastry cutter or two knives, cut in butter until it resembles coarse crumbs, with some of the butter the size of peas, and others that look like flakes of oatmeal. Make a well in the center of the flour mix and add heavy cream mixture. Stir with a rubber spatula or a wooden spoon until dough is moistened through and starts to hold together.
4. Turn out onto a clean work surface and knead the dough together 2 or 3 times until all the crumbly, dry bits are incorporated and dough comes together. Pat dough into an 8-inch circle. Using a large knife or a bench scraper, cut dough into 8 wedges. Transfer dough to prepared baking sheet.
5. With a pastry brush, brush tops of scones with remaining 2 tablespoons of heavy cream. Sprinkle with granulated sugar. Bake scones 12 to 15 minutes, or until bottoms are golden. Remove from oven and allow to cool before serving.
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