If you headed over here from TikTok or Instagram, welcome! Most of my recipes can be found here. I share some recipes in the caption on Instagram reels and some recipes are written in text on TikTok videos. One major drawback of sharing recipes in Instagram captions is the character limit. For these reasons and a few others, my preferred method of sharing recipes is here on my website. I’m able to provide detailed instructions with the option for you to print out the recipe.
Now, let’s talk a little bit about lavender. I used one teaspoon of lavender in these scones, which I think is the perfect amount to give a hint of lavender, without tasting too floral. You can adjust the amount to your preference. Just taste the cream before adding it to the scones. You can use any culinary lavender in this recipe. English lavender is usually used for culinary purposes. Spanish and French varieties tend to be too strong. People are enchanted by lavender because of its beauty and soothing scent. A little touch of lavender makes these scones magical.
- 3/4 cup (6 oz or 177ml) heavy cream
- 1 teaspoon culinary lavender *
- 1 3/4 cups (7 7/8 oz or 223g) all purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (3 1/2 oz or 99g) cold, unsalted butter, cubed
- 1/4 cup (2 oz or 59ml) cold sour cream
- 1 cup (6 oz or 170g) white chocolate chunks or chips (not chopped white chocolate)
- lavender sparkling sugar **
- In a small saucepan, heat heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn heat to low and simmer gently for 1 minute.
- Strain lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
- Heat oven to 375º. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt.
- Work butter into the flour mixture with your fingertips or with a pastry blender until pea size chunks form.
- Whisk together 1/2 cup of the chilled lavender cream with sour cream.
- Stir sour cream mixture into flour mixture until a shaggy dough is formed. If your dough seems dry, add 1-2 more teaspoons of heavy cream.
- Fold in white chocolate chunks.
- Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
- Pat or roll dough into an 8-inch round, about 3/4 inch thick. I used a ***2 3/4-inch heart biscuit cutter to cut out 9 scones.
- Place scones about 2 inches apart on prepared baking sheet. Brush scones with remaining cream. Sprinkle with sparkling sugar.
- Bake until golden, about 15-17 minutes.
*To find culinary lavender click here
** To find the lavender sparkling sugar I used click here
***To find the heart shape biscuit cutter I used click here