Thursday, June 29, 2017
This recipe was from a promotional magazine I got once and is available online here. I made these and froze them, and pulled some out a few weeks ago. I used coconut milk instead of cream, and instead of using all-white flour, I used 120 g. of white whole wheat flour and 180 g. of all-purpose white flour. They were a bit dry, even for scones, so I’d bake them less next time; that being said, I loved the flavors! I should probably translate that to cupcakes when I have time.
¾ cup lactose-free cream or coconut milk
2 Tbsp. honey
1 Tbsp. dried lavender buds
2 ½ cups all-purpose flour (see note above)
1 Tbsp. baking powder
6 Tbsp. butter or margarine
¼ tsp. salt
1 egg, lightly beaten
In a small saucepan combine cream, honey, and lavender. Warm over medium heat until it begins to steam, about 10 minutes. Chill about 30 minutes or until cooled completely.
Preheat oven to 400 °F.
In a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.
Whisk egg into cooled cream mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10” x 4” rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on a parchment-lined baking sheet. Brush rectangles with additional cream. Bake 13 to 15 minutes or until golden brown. Remove scones from baking sheet. Drizzle with additional honey, if desired. Serve warm.