Sweet Baby Scones
Lemon, Lavender, Orange, Cherries, Blueberries
I love to serve this one as breakfast in bed, served warm with a bit of marmalade and butter, and a hot cup of tea (or latte). On a tray with my best china, and a couple of lavender sprigs in a small vase.
Good Morning Honey!
Makes 12 Baby Scones
2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
½ teaspoon salt
1 Tablespoon grated lemon or orange zest or crushed and chopped lavender flours, or ½ cup dried cherries or blueberries, coarsely chopped
8 Tables (1 stick) unsalted butter, cut into ¼ -inch cubes, and chilled
¾ cup heavy cream plus 1 or 2 Tables for brushing
Have two racks in oven in the upper and lower thirds of the oven and preheat to 425 degrees. Grease two baking sheets (I use Silpat or parchment paper, no need to grease).
Whisk together the flour, sugar, baking powder, and salt in large bowl. Whisk in zest, lavender, or dried berries. Using your (clean) fingertips, cut in butter until it is pieces no larger then tiny peas, using a fork, stir in the cream just until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and kneed briefly, just until it comes together; Do not over work. Pat the dough into a ¾ -inch thick disk, with a 1 ½ -inch cutter, cut out as many scones as possible from the dough and place them 1 ½ -inches apart.
Gather up all the scrapes once, pat out and cut more scones. Lightly brush the tops of the scones with cream, (I like to sprinkle zest or lavender on top.)
Bake for 12 to 14 minutes, switching the baking sheets half way through baking, until the scones are lightly brown. Transfer to wire rack to cool slightly and serve warm or let cool to room temperature.
– Chef Jerrieann Taylor