- Prep Time 0:25
- Cook Time 0:15
- 1 Comment
These scones are the very definition of “lovely.” Fragrant, sophisticated, beautiful, yet utterly simple, they need nothing more than a smear of butter and a cup of tea to be just perfect, though serving them with a little pot of jam or some honey is quite nice too.
- 2 cups all-purpose flour plus more for rolling Pantry
- 4 tsp baking powder Pantry
- 1 tsp salt Pantry
- 1/3 cup sugar plus more for sprinkling Pantry
- 2 tbsp culinary lavender, plus more for sprinkling $6 for 6 oz.
- 6 tbsp very cold butter, cut into cubes $1 for a stick
- 3/4 cup half-and-half $1 for a pint
- 2 eggs $1.50 for 12
Total Cost of Ingredients $9.50
Preheat oven to 375 degrees F. Lightly grease a baking sheet and set aside.
Mix flour, baking powder, salt and sugar and culinary lavender in a bowl. Cut in butter, using 2 forks (alternatively, this can be done in the food processor).
In a separate bowl, beat together 1 egg and the half-and-half. Stir into the flour-butter mixture until a sticky dough forms.
Turn the dough out onto a floured surface and use your floured hands to pat the dough out until it is 3/4” thick. Use a biscuit cutter or small glass to cut 3” rounds, re-rolling scraps until all the dough is used up.
Arrange the rounds on the prepared baking sheet.
Beat the remaining egg with 1/8 cup water to make an egg wash. Use a pastry brush to coat each scone with egg wash and top with a pinch of sugar and a sprinkle of lavender.
Bake for 13-15 minutes or until scones are light brown.
Serve with butter and/or jam.
Makes about 12 scones.