Lavender, Sage, and Sultana Scones

These Lavender, Sage, and Sultana Scones are filled with delicate herbal flavor.

Lavender, Sage and Sultana Scones
Yield: 12
  • 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
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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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