Old Fashioned English Lavender Tea Scones
Delight in the rustic charm of Old Fashioned English Lavender Tea Scones, a timeless treat perfect for elevating your afternoon tea experience. Infused with the delicate floral notes of dried culinary lavender, these buttery, golden scones boast a tender crumb and just the right amount of sweetness. Each bite is a fragrant blend of classic English tradition and modern indulgence, making them ideal for serving with clotted cream, butter, or your favorite fruit jam. Quick and simple to prepare, with only 15 minutes of prep time, this recipe is a wonderful way to add a touch of elegance to your gatherings. Perfect for tea lovers and baking enthusiasts alike, these lavender scones are a flavorful nod to vintage charm and culinary creativity.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons salt
- 0.5 cups cold unsalted butter, cubed
- 1.5 teaspoons dried culinary lavender
- 0.75 cups heavy cream (plus extra for brushing)
- 1 unit large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (for sprinkling, optional)
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 flour, sugar, baking powder, and salt.
Add the cubed cold butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried lavender, ensuring it is evenly distributed throughout the mixture.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until a shaggy dough forms. Take care not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick and 7 inches in diameter. Use a sharp knife or a bench scraper to cut the dough into 8 triangular wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little additional heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on the edges.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack.
Serve warm or at room temperature with clotted cream, butter, or jam for a quintessential English tea experience.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2088 mg | 91% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 68.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 214 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 439 mg | 9% | |
*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.
