January 16, 2016

Lavender Almond Scones

Such a beautiful little Saturday morning treat! The lavender gives them such a slight floral flavor and the almond balances out with it’s sweet nutiness. Perfect with your morning espresso or cup of coffee. The scones came out so soft, flaky and buttery and they were so easy to make. I didn’t have any buttermilk or sour cream but i did have some leftover creme fraiche, it gave them the same creamy tang that the scones needed. But you can substitute for any of the above.

Ingredients

2 cups flour
1/4 cup (packed) brown sugar
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. (3/4 stick) cold butter, cubed
1 tbsp. dried lavender buds
1/2 cup sliced almonds
2 eggs
2/3 cup chilled creme fraiche or sour cream
1 1/2 tsp. vanilla extract
1 tsp. almond extract
sugar

Directions

Preheat oven to 400 degrees F.

In a large bowl whisk together the first 4 ingredients. Cut the chilled butter into the floured mixture with either your hands or a pastry cutter until the butter breaks down to little pea sized pieces.

Separate one egg; place the egg white into a small bowl and set aside. place yolk into medium bowl. Whisk in the other whole egg, creme fraiche and the vanilla and almond extract. Stir together until just smooth and combined. Pour mixture into the flour mixture. Mixture should be slightly moist.

Turn dough onto floured work surface. Press into a large disk about 6-7 inches or so wide and 1 inch thick. Cut into 6 wedges. Whisk reserved egg white and brush over the top of the scones. Sprinkle with sugar and garnish with almonds and lavender buds.