Chamomile Lavender Scones

• Produce

  • 1 tbsp Lavender flowers, dried

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 cups Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Sea salt
  • 1/2 cup Sugar

• Dairy

  • 1/2 cut into cubes 6 tbsp butter
  • 5/8 cup Cream

• Liquids

  • 1 Water

• Other

  • 1 Tbsp chamomile (ground up, stems picked out

Found on birdisthewordpdx.com

Ingredients

• 2 cups flour
• 1 Tbsp baking powder
• ½ tsp sea salt
• ½ cup sugar
• 6 Tbsp butter, cut into ½” cubes
• ½ cup + 2 Tbsp cream
• 1 Tbsp dried lavender flowers
• 1 Tbsp chamomile (ground up, stems picked out)
• 1 cup powdered sugar
• warm water

Directions

• Preheat oven to 425.
• In a large bowl, mix dry ingredients.
• Cut the butter in with your fingers, working the mixtures until it resembles coarse sand. I like to leave decent sized butter chunks. Add the lavender and chamomile.
• Add cream and mix with your hands until a dough forms. Form the dough into a circle and roll the top flat (about 1″ thick).
• Using a ring mold (or water glass) cut the scones out of the dough.
• Place on baking sheet, lined with parchment, and bake for 18-20 minutes until slightly golden.
• As the scones cool, mix powdered sugar with hot water, a little at a time until a paste forms. You want to just be able to whisk it together with a fork so that it’s stiff enough to form a good glaze. Drizzle the scones with glaze as desired, and top with lavender flowers. Makes around 8 scones.