Lavender-currant Scones

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2 cups pastry flour
• 1/4 cup superfine sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter, cut into pieces
• 1 cup heavy cream
• 1 teaspoon orange zest, grated
• 2 tablespoons fresh lavender flowers, crushed in a pestle and mortar or 1 tablespoon dried lavender
• 1/2 cup currants (can sub dried cranberries, blueberries, etc.)
• 2 tablespoons heavy cream
• raw sugar
• lavender flowers

Recipe

• 1 sift the flour, sugar, baking powder & salt together into a large mixing bowl.
• 2 use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
• 3 add *1 cup* heavy cream, stirring just until moistened. add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
• 4 now stir in the currants, lavender, and orange zest.
• 5 turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). chill dough for 30 minutes.
• 6 preheat oven to 375 degrees.
• 7 option #1: roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter. place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
• 8 brush the tops of the scones with the remaining 2 tablespoons of whipping cream. sprinkle with raw sugar and few lavender flowers.
• 9 bake at 375 for 15 minute or until golden brown.
• 10 option #2: roll out dough into a 1/2" thick round. place the round in a preheated cast iron skillet, follow step #8 above and bake for about 20-25 minutes.
• 11 set aside for 5 minutes after removing from oven then slice into 12 wedges. note: i cut the recipe in half and used an 8-inch cast iron skillet. the scones were sliced into 8 wedges. we enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and tasty dish enjoyed hers with butter and local clover honey.