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Lavender-Currant Scones

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“From lavenderfarms.net. Preparation time includes chilling time.”
READY IN:
1hr
YIELD:
1 dozen
UNITS:
US

Ingredients Nutrition

  • 2 cups pastry flour
  • 14 cup superfine sugar
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 13 cup cold butter, cut into pieces
  • 1 cup heavy cream
  • 1 teaspoon orange zest, grated
  • 2 tablespoons fresh lavender flowers, crushed in a pestle and mortar or 1 tablespoon dried lavender
  • 12 cup currants (can sub dried cranberries, blueberries, etc.)
  • 2 tablespoons heavy cream
  • raw sugar
  • lavender flowers

Directions

  1. Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
  2. Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
  3. Add *1 cup* heavy cream, stirring just until moistened. Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
  4. Now stir in the currants, lavender, and orange zest.
  5. Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill dough for 30 minutes.
  6. Preheat oven to 375 degrees.
  7. Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
  8. Brush the tops of the scones with the remaining 2 tablespoons of whipping cream. Sprinkle with raw sugar and few lavender flowers.
  9. Bake at 375 for 15 minute or until golden brown.
  10. Option #2: Roll out dough into a 1/2" thick round. Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
  11. Set aside for 5 minutes after removing from oven then slice into 12 wedges. Note: I cut the recipe in half and used an 8-inch cast iron skillet. The scones were sliced into 8 wedges. We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.

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