I wasn’t going to post this recipe until later this year because lavender blooms in spring and summer and that’s when most people are looking for lavender recipes. But since I had some culinary lavender on hand, I decided to post a TikTok video of these pretty scones. I used a heart biscuit cutter which made them extra adorable and perfect for Valentine’s Day. So I pressed “post”. Crickets. My video sat invisible in “processing”, according to a TikTok notice, for two hours. I tried to post it again with no luck. Then after after two and a half hours, it suddenly appeared.
The video took off like a lightning bolt. I typed the recipe in the comments. Everything looked good until I started getting comments that some steps of the recipe were missing. On my end, I could see all of the steps. I tried to repost the missing steps twice, but it only triggered something that made me unable to comment or reply at all. So I posted the recipe here to make sure no one was left disappointed. If you headed over here from TikTok, welcome! Don’t you love how you don’t have to scroll for hours to find the recipe here?
Before we part, let’s talk a little bit about lavender. I used one teaspoon of lavender, 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 are too strong. I have Spanish lavender in my yard, but I just use it for decorative purposes because it’s so pretty!
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scones
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- 3/4 cup heavy cream
- 1 teaspoon culinary lavender *
- 1 3/4 cups all purpose flour, sifted
- 1 tablespoon baking powder
- 3/4 teaspoon fine sea salt
- 7 tablespoons cold, unsalted butter, cubed
- 1/4 cup cold sour cream
- 1 cup white chocolate chunks
- lavender sparkling sugar **
Ingredients
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- 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 fingers 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 tablespoons of heavy cream.
- Fold in 1 cup of 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
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!