Lavender Currant Scones
Delight your taste buds with these Lavender Currant Scones—an elegant twist on a classic baked treat that’s perfect for brunch, tea time, or an indulgent snack. Infused with fragrant dried culinary lavender and studded with sweet, chewy currants, these scones strike the perfect balance between floral and fruity. The buttery, tender texture comes from a quick, no-fuss dough, and a dusting of coarse sugar on top adds an irresistible crunch. Ready in just 30 minutes, these scones are as easy to make as they are impressive to serve. Pair them with clotted cream or your favorite jam for a truly memorable experience. Whether you’re a scone aficionado or a floral flavor enthusiast, this recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter
- 1.5 teaspoons dried culinary lavender
- 0.75 cup dried currants
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried culinary lavender and dried currants, ensuring they're evenly distributed.
In a separate small bowl, combine the whole milk and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring gently with a fork until the dough just comes together. Avoid over-mixing.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat the dough into a round disc about 1-inch thick.
Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving some space between them. Brush the tops with heavy cream and sprinkle each scone with coarse sugar.
Bake the scones in the preheated oven for 12-15 minutes, or until they are golden brown and firm to the touch.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature, paired with clotted cream or a dollop of jam if desired.
Nutrition Facts
Calories |
2678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 180.6 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 461 mg | 35% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
