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Our Amazing Lemon Lavender Scones of Course!

 

Luscious Lemon Lavender Scones

2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 Tbsp. baking powder

3/4 tsp. salt

2 Tablespoons fresh or 2 tsp. dried lavender (make sure this is pesticide free)

Zest of one lemon

2/3 cup very cold unsalted butter, cubed

3/4 cup half and half, plus more to brush

2 tsp. Tilia’s Organic Lemon Extract

Coarse sugar, to sprinkle

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a food processor, blend flour, granulated sugar, baking powder, salt, lavender, and lemon zest until combined. Add cold butter and pulse until butter pieces are the size of peas. Don’t over pulse; you want some texture from the butter pieces. Pour the dry mixture from the food processor into a large bowl.

In a small bowl whisk the half and half and the lemon extract.  Make a well in the flour mixture and pour the cream mixture in the well. Gently combine to create a ball that is well formed but not sticky. (If the mixture seems a bit dry add 1 tbsp. more cream at a time until it is a smooth ball. Do not over add the cream though, you don’t want it sticky).

Place the ball on floured surface and very gently knead about 8 times and then pat into a circle about 8 inches across and ½ inch thick. Cut into 8 wedges and place them on an ungreased baking sheet. Bake for 15 to 18 minutes until lightly golden brown. Makes 8 generous sized scones.