Lavender-Orange Scones
Makes approximately 24
Fresh orange zest and dried lavender impart great summertime taste to these charming scones, which can be cut out in traditional rounds or, as we’ve done here, in heart shapes as an ode to love.
4¼ cups all-purpose flour
½ cup granulated sugar
2 tablespoons fresh orange zest
1½ tablespoons baking powder
1 tablespoon culinary-grade dried lavender
1 teaspoon fine sea salt
¾ cup cold unsalted butter, cubed
1½ cups cold heavy whipping cream
2½ teaspoons vanilla extract, divided
1 large egg, lightly beaten
1 tablespoon water
Garnish: sparkling sugar and dried lavender
• Preheat oven to 375°. Line 4 baking sheets with parchment paper
• In a large bowl, whisk together flour, sugar, orange zest, baking powder, lavender, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
• In a small bowl, stir together cream and vanilla extract. Using a fork, stir cream mixture into flour mixture just until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
• Turn out dough onto a lightly floured surface. Using a rolling pin, roll out dough to a ¾-inch thickness, cut dough into fourths, stack on top of each other, and pat down. Repeat rolling, cutting, stacking, and patting process. Roll out dough to a ¾-inch thickness again. Using a 2¼-inch fluted heart-shaped cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart
