Summary
| Yield | |
|---|---|
| Source | Hood River Lavender Farms |
| Prep Time | 15 minutes |
| Keywords | lavender recipes |
Description
A delightful recipe using ingredients from the Hood River Valley, including lavender and pears or apples.
Ingredients
- 2 c all-purpose flour (pastry flour is best)
- 1⁄4 c baker’s sugar
- 1 T baking powder
- 1⁄4 t cinnamon
- 1⁄4 t salt
- 1 T lavender (english lavender or provence)
- 1⁄3 c cold butter, cut into pieces
- 1 c heavy whipping cream
- 1 t lemon juice
- 1 c bosc pears (peeled & cubed) apples can be substituted
Instructions
Preheat oven to 375. Combine flour, sugar, baking powder, salt & lavender. Use a pastry blender and add the cold butter until the consistency is course & crumbly. Add 1 cup whipping cream, 1 tsp lemon juice, and 1½ cup cubed pears. Stir with a fork just until moistened. Do not over mix.
Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface. Roll out ¾ inch thick & cut with round biscuit cutter (or any cookie cutter). Place each scone about 2 inches apart on parchment paper covered cookie sheet.
Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional). Bake at 375 for 15-18 minutes or until golden brown. Do not overbake. Serve warm with Devonshire cream, jam and hot tea. Enjoy!
Notes
More recipes from Hood River Lavender Farms.
Photo courtesy of Baking Obsession.
