These Lavender, Sage, and Sultana Scones are filled with delicate herbal flavor.
Lavender, Sage and Sultana Scones
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon culinary lavender
- ¾ teaspoon ground sage
- ½ teaspoon salt
- 4 tablespoons cold, salted butter, cut into pieces
- ⅓ cup golden raisins (sultanas)
- 1 cup cold heavy cream, divided
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, lavender, sage, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add raisins, stirring to combine.
- Add ¾ cup plus 3 tablespoons cream 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.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch fluted round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones on prepared baking sheet, and brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
Recommended Condiments: Clotted Cream, Lemon Curd, Currant Jam
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