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.
| Servings |
scones
|
- 3/4 cup (177ml) heavy cream
- 1 teaspoon culinary lavender *
- 1 3/4 cups (223g) all purpose flour, sifted
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 7 tablespoons (99g) cold, unsalted butter, cubed
- 1/4 cup (57g) cold sour cream
- 1 cup (170g) white chocolate chunks or chips (not chopped white chocolate)
- Lavender coarse sparkling sugar**
Ingredients
|
|
- In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat to low and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
- Heat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder and salt until well combined. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size chunks form.
- Whisk together 1/2 cup (118ml) of the chilled lavender cream with the sour cream. Stir this mixture into the flour mixture until a shaggy dough is formed. If your dough seems too dry, add 1-2 more teaspoons of heavy cream. Fold in the white chocolate chunks.
- Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Pat or roll the dough into an 8-inch round, about 3/4 inch thick. I used 2 3/4-inch heart biscuit cutter*** to cut out 9 scones.
- Place the scones about 2 inches apart onto the prepared baking sheet. Brush the scones with the 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
This looks tasty and i’d love to make it but how much butter? It isn’t in the ingredients list
Hi Miki, I apologize! It’s 7 tablespoons of cold unsalted butter. The recipe has been updated. Thanks for stopping by!
Ther’s no sugar in it?
Hi Francesco, there’s no sugar in the scone dough because the white chocolate chunks are very sweet and there’s also sugar sprinkled on top. If the dough was also sweet, there wouldn’t be a perfect salty-sweet balance. But if you prefer, you can add one or two tablespoons of sugar to the dough.
Thank you!
I just found u on IG. So happy I did. Ur stuff looks beautiful!! Ur website is gorgeous. Presentation is 😍!!! Cant wait to try these beauties!!! Thanks so much for sharing 😊
Hi Karen! I’m glad you found me and thanks for stopping by!