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Lavender Cream Scones
from the kitchen of Sharmagne Leland-St.John

2 cups pastry flour
1 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons lavender sugar + garnish
6 tablespoons sweet unsalted butter
1/3 cups cream
1 tablespoons lavender buds
2 eggs, beaten

To make the lavender sugar:

1/3 cup fresh lavender flowers
1 cup sugar

Layer the lavender and sugar in a small airtight
container. Seal and store in a dark place for a
fortnight. Shake well to combine lavender and
sugar. When ready to use you may sift out the
lavender flowers.

To make the scones:

In a mixing bowl, combine flour, baking powder,
salt and lavender sugar. With a pastry blender
or two knives, cut in butter until mixture resembles
coarse pea sized crumbs. Meanwhile, bring the cream
and lavender buds just to a boil. Remove from heat
and allow Lavender flavour to infuse for 20 minutes.
Then strain out lavender flowers and discard them.
In a separate bowl, combine the eggs and lavender
cream until well blended. Stir cream mixture into
dry ingredients until they are moistened. Divide
the dough into two 8-inch rounds on a greased
baking sheet. Cut the dough with a sharp knife
into 8 wedges. Brush the top with milk and
sprinkle with additional lavender sugar. Bake
at 400°F for 10 to 15 minutes or scones are
a golden brown. Serve while still warm.



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