Saturday, October 22, 2011

French Lavender Lemon Cranberry Scones

My mother has been raving about making the perfect scone for several weeks now. She said she Googled "scone" and used the first one she found, the World's Best Scone Recipe. Since that day, she has been creating many flavors and variations of scones! Perhaps it is time I give this adventure a try. With a jar of French lavender sugar waiting patiently in the pantry, this seemed like the perfect debut. They're super moist and fluffy with an herb-y perfume and slight sweetness!


Yield: 8 scones
Total Time: 30 minutes
Ingredients:
1 3/4 cup unbleached all-purpose flour
4 teaspoons baking powder
1/4 cup French lavender sugar (feel free to substitute with white sugar)
1/8 teaspoon salt
5 tablespoons cold unsalted butter chopped in chunks
1/2 cup dried cranberries
1 teaspoon lemon zest (from our Meyer lemon tree!)
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

  1. Preheat oven to 400 degrees F.
  2. Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea-sized lumps. Stir in dried cranberries. Using a fork, mix together 1/2 cup milk, sour cream, and lemon zest in a measuring cup. Pour into dry ingredients and stir gently until well blended. If the dough is overworked, you'll end up with tough scones!
  3. With floured hands, quickly pat scone dough into balls 3 inches across. Place onto parchment-lined baking sheet and flatten slightly. Whisk together egg and 1 tablespoon milk to make an egg wash. Brush tops of scones with egg wash. Sprinkle a little sugar on tops of scones if desired. Let them rest for 10 minutes. 
  4. Bake for 10 to 15 minutes in preheated oven, until tops are golden brown. 12 minutes worked out perfect for me. 
  5. Serve with butter, jam, or as they are!

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