Strawberry-Lavender Scones
Makes 12 scones
2 1/2 cups sifted bread flour1/4 cup plus 1 tablespoon sugar1 1/2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda 1/2 cup chopped fresh strawberries1/2 cup finely chopped toasted almond slivers1/2 cup plus 2 tablespoons heavy cream, divided2 teaspoons lavender2 1/2 tablespoons honey
1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the strawberries and almonds, and toss gently to combine.
3. In a small bowl, microwave 1/2 cup cream on HIGH in 30-second intervals until cream simmers. Add the lavender to the cream, and let steep for 5 minutes; strain.
4. In a separate small bowl, mix together the honey and the lavender-infused cream. Pour the honey-cream mixture into the flour mixture, and stir until dough just comes together (dough will be sticky).
5. On a lightly floured surface, roll dough out to 1/2-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush tops with remaining cream. Bake 12 to 15 minutes or until light golden brown. Let cool slightly before serving.
Makes 12 scones
2 1/2 cups sifted bread flour1/4 cup plus 1 tablespoon sugar1 1/2 tablespoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda 1/2 cup chopped fresh strawberries1/2 cup finely chopped toasted almond slivers1/2 cup plus 2 tablespoons heavy cream, divided2 teaspoons lavender2 1/2 tablespoons honey
1. Preheat oven to 400°. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the strawberries and almonds, and toss gently to combine.
3. In a small bowl, microwave 1/2 cup cream on HIGH in 30-second intervals until cream simmers. Add the lavender to the cream, and let steep for 5 minutes; strain.
4. In a separate small bowl, mix together the honey and the lavender-infused cream. Pour the honey-cream mixture into the flour mixture, and stir until dough just comes together (dough will be sticky).
5. On a lightly floured surface, roll dough out to 1/2-inch thickness. Using a 2-inch square cutter, cut 12 scones. Place on prepared baking sheet, and brush tops with remaining cream. Bake 12 to 15 minutes or until light golden brown. Let cool slightly before serving.
From Teatime Magazine
No comments:
Post a Comment
Hi Janeites! Thank you for visiting our website. We invite you to comment on our content. Of course, Lady Catherine would believe us all to behave like gentlemen and ladies, so please let us not disappoint her.
Also, please leave comments in English, as only Lady Catherine, had she ever studied a foreign language, would be a great profient enough to read such comments. (Merci! Arigato! Gracias!)