Lavender White Chocolate Scones
Servings
9scones
Servings
9scones
Ingredients
Instructions
  1. 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.
  2. Heat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes

*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