Lemon and Lavender Scones
These lovely old-fashioned scones are very light; they will literally melt in your mouth! The recipe is very versatile. Substitute your favorite flavor of yogurt and add a tablespoon or two of a chopped complementary fruit, raisins, or currants instead of the lavender. Serve with honey, fruit preserves, or if you’re lucky enough to be able to get it, clotted cream.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 425 degrees F (220 degrees C).
Step: 2
Stir baking soda and yogurt together in a bowl.
Step: 3
Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
Step: 4
Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
Step: 5
Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
Step: 6
Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
Step: 7
Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.
NUTRITION FACT
Per Serving: 207 calories; protein 3.3g; carbohydrates 23.5g; fat 11.3g; cholesterol 43.9mg; sodium 314.2mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.
