I realize that these look more like drop biscuits that scones. Sometimes when baking with little ones, things happen and you have to roll with the punches. Like sometimes you turn your back for 2.5 milliseconds and the heavy whipping cream that was supposed to be brushed on top of the scones gets dumped into the scones and suddenly your batter is just too wet to cut. You then have the choice of adding more flour/mixing more which will probably ruin the texture, or roll with it and make drop scones. So these might not be picture perfect, they sure taste amazing.
I love the combination of lavender and earl grey, I think they just work so well together. Add the devonshire cream and blueberry preserves and this is seriously a match made in heaven. For those not in the know, devonshire cream (or clotted cream as it is also known) is a thick cream from the UK area. No english tea party or scones can be had without it, and it definitely takes it up a notch. Its kind of a mix between whipping cream and cream cheese, but it involves a process of slowly heating it and 2-4 days time. I find myself hard pressed to fold my laundry lately, so making this from scratch will have to wait for another day. This is a super easy mock method that provides just as delicious results (although my friend Bri, who takes her english tea very seriously, swears by this recipe. I didn't have the mascarpone on hand, though, and I had all the ingredients for this recipe, so I went with it). Either one you choose will be delicious!
Earl Grey Lavender Scones with Mock Devonshire Cream and Blueberry Preserves
Prep Time: 30 minutes
Cook Time: 12 minutes
Keywords: bread breakfast scone lavender tea
Ingredients (12 servings)
- 2 tsp Earl Grey tea
- 2 tsp lavender buds
- 3 cu[s flour
- 1/3 cup sugar
- 1/2 tsp baking soda
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup butter, cubed and cold
- 1 1/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 1 cup whipping cream
- 1 cup cream cheese, softened
- 1 cup sour cream
- 3 TBSP powdered sugar
Preheat oven to 425F.
Steep 1 tsp earl grey tea in 1/4 cup boiling water for 3 minutes.
Strain and reserve the tea.
Use a spice grinder or mortal/pestle to grind the remaining 1 tsp tea and 1 tsp lavender to a fine powder.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and ground tea/lavender and the remaining 1 tsp lavender buds.
Add the cold butter and rub with your fingers to incorporate the butter into the flour, until it looks like sand.
Add the buttermilk, vanilla and 1 TSBP of the brewed tea.
Combine the mixture carefully until it is just combined, do not over mix!
Turn the mixture out onto a floured surface and gather together gently an spat into a rectangle 1.5" thick.
Use a dough cutter to cut the scones into circles or wedges and place on a nonstick cookie sheet.
Brush the top of each scone generously with heavy cream and sprinkle with some additional sugar.
Bake 12 minutes, or until very lightly browned.
Cool and serve with devonshire cream and blueberry preserves.
Enjoy!Mock Devonshire Cream
Mix together until well combined.
Chill for at least 30 minutes.
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(Recipes adapted from Bowl of Mush and Taste of Home)