When we lived in Paris, pastries were a big part of our lives. Scones are such a wonderful treat, and when paired with our english lavender, they become this unique crumbly and buttery delight. They are perfect for breakfast or brunch, of even an evening desert!
Ingredients:
2 cups pastry flour
1/4 cup sugar
1/4 tsp salt
1/3 cup cold butter
1 cup heavy cream
1 tsp orange zest
1 tsp dried lavender or 2 tsp fresh lavender
1/2 cup dried currants
1 egg white beaten
Preheat oven to 375. In a medium bowl combine flour, powder, sugar, and salt. Cut butter into small pieces, then cut that into the flour. Add cream, zest, and currants. Mix until it just holds together. Let chill for 30 minutes. Roll out into a circle about 3/4 of an inch thick. Brush with egg white. Sprinkle with sugar and lavender buds. Slice in 8ths like a pie. Bake on parchment paper for 10-15 minutes or until browned. Serve warm with lemon curd.
Yum!
Ingredients:
2 cups pastry flour
1/4 cup sugar
1/4 tsp salt
1/3 cup cold butter
1 cup heavy cream
1 tsp orange zest
1 tsp dried lavender or 2 tsp fresh lavender
1/2 cup dried currants
1 egg white beaten
Preheat oven to 375. In a medium bowl combine flour, powder, sugar, and salt. Cut butter into small pieces, then cut that into the flour. Add cream, zest, and currants. Mix until it just holds together. Let chill for 30 minutes. Roll out into a circle about 3/4 of an inch thick. Brush with egg white. Sprinkle with sugar and lavender buds. Slice in 8ths like a pie. Bake on parchment paper for 10-15 minutes or until browned. Serve warm with lemon curd.
Yum!