Honey Lavender Scones
Makes 8-10 large scones
- 2 cups / 240g all-purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher or sea salt
- ¼ cup / 50g white sugar
- 5 Tbsp cold butter, cut into dice sized pieces
- 1½ Tbsp organic culinary grade dried lavender buds
- ¼ cup /85g honey
- ¾ cup / 180mL heavy cream, plus more for brushing
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
- Demerara sugar for sprinkling, optional (can use white sugar)
- Preheat the oven to 232C / 450F.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar, until fully combined.
- Using your fingers, add the butter in and work it through the flour mixture until the butter is the size of small lentils. Fold in the lavender buds.
- In a small bowl, whisk together the honey and the heavy cream.
- Using a spatula, tip the honey and cream mixture into the flour/butter mixture. Add in the vanilla extract, and egg. Mix until a slightly sticky dough forms. If the dough is too sticky, add more flour.
- Knock the dough out on to a lightly floured surface, and knead gently, and press into a large circle about 1-inch / 2.5cm thick.
- Cut into 9-10 wedges and brush the top of each scone with cream. Sprinkle with demerara sugar and place onto an ungreased baking sheet.
- Bake for 10 to 12 minutes, until the scones are golden brown. Place on a rack to cool and serve immediately with lemon curd.
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