This recipe for killer scones is a must-have. It’s a buttery and moist version that’s given just a touch of sweetness from sliced strawberries, while a pinch of lavender gives them an intoxicating aroma and a pleasant floral aftertaste.
- 1 lb 14 oz all-purpose flour
- 6 oz sugar
- 1 tsp salt
- 1 ½ oz baking powder
- ¾ tsp lavender powder
- 1 lb butter (cold and cubed)
- 2 cups cream
- 3 eggs
- 6 oz strawberries (cut into pieces)
- 1 T all-purpose flour
- 1 T pearl sugar
Preheat the oven to 350 degrees F.
Cut strawberries in small pieces. Toss and coat with one tablespoon flour and freeze on flat surface large enough so no pieces are touching each other.
Whisk the eggs and heavy cream well and set aside in refrigerator.
Sift together the dry ingredients; the flour, sugar, salt, baking powder, and lavender powder. Using 2 forks or a pastry blender, cut in the cubed cold butter in the flour until the largest pieces are the size of peas. The mixture should look like coarse crumbs. Fold the frozen Strawberries into the batter. Take care not to mash or bruise the strawberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream and egg mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a square and roll out on a floured surface about 1 1/4 inches thick. Using a floured knife, cut into 3-inch squares. Cut squares on the diagonal to form triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with pearl sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.