Strawberry, Lavender, and White Chocolate Scones

Strawberry, Lavender, and White Chocolate Scones

These delicious Strawberry, Lavender, and White Chocolate Scones from our Hearts-a-Plentea Tea in the January/February 2017 issue are lovely treat. Pick up your copy today for the complete heart-inspired menu and tea pairings.

Strawberry, Lavender, and White Chocolate Scones
Yield: 12
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Ingredients
  1. 2 cups all-purpose flour
  2. ⅓ cup plus 1 tablespoon granulated sugar, divided
  3. 2 teaspoons baking powder
  4. ½ teaspoon dried culinary lavender
  5. ½ teaspoon salt
  6. 4 tablespoons cold salted butter, cut into pieces
  7. 1 cup chopped, freeze-dried strawberries, such as Just Strawberries
  8. 1 (4-ounce) bar white baking chocolate, such as Ghirardelli, chopped
  9. 1 cup cold heavy whipping cream
  10. ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lavender, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add strawberries and chocolate, stirring until combined.
  4. In a liquid-measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 3-inch heart-shaped cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet, and sprinkle tops with remaining 1 tablespoon sugar.
  6. Bake scones until edges are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.
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