Lavender Cream Scones

Scones or muffins, what’s your preference? It’s a hard decision for me, but here’s what I think; Muffins are best to bake ahead, freeze, or even to eat the next day, however, right out of the oven, a soft, warm scone just can’t be beat! And, the good news is…I now, officially, have a new favorite scone recipe. I played with a couple of recipes for other pastries and came up with this melt-in-your-mouth Lavender Cream Scone.

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It was almost as easy as snipping lavender from a plant.

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That’s the first thing I did. I snipped flower buds and a few sprigs of the leaves and chopped them. I used about 2 teaspoons in the recipe that follows.

Lavender Cream Scones

2 cups flour

1/2 cup sugar

1 Tablespoon Baking Powder

5 Tablespoons butter

3/4 cup heavy cream

2 Teaspoons lavender buds and leaves (less if dried)

1/2 Teaspoon vanilla

1/3 cup white chocolate chunks

Glaze

2 squares white chocolate

2 Tablespoons heavy cream

Directions:Place cream and lavender into a small sauce pan and heat until almost boiling (scald). Add vanilla and set aside to cool.  Mix first 3 ingredients. Cut butter into small chunks, add to dry mix, and cut in with pastry cutter until butter pieces are pea sized or smaller. Add the cool cream mixture and stir with a fork. Fold in chocolate bits and divide the dough into two balls. Line a cookie sheet with parchment paper and pat the two balls out onto the paper forming two circles about half an inch thick. Use a knife to partially slice each circle into six triangles. Bake at 425 degrees for about 15 minutes. Let cool completely. Mix 2 squares white chocolate candy coating and 2 Tablespoons cream and melt in microwave. (Twenty second increments, stirring) Drizzle onto cooled scones.

Oh, my. These were seriously delicious! I may or may not have eaten enough of these to send my Paleo friends into Glutiac arrest.  #soworthit

If you try these, let me know what you think. They beat out the key lime ones I made earlier as well as gingerbread, cranberry, and strawberry. In fact, they just replaced pumpkin as my favorite scone ever!

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