Rustic Orange and Lavender Scones will transport you to a fragrant, sunlit garden. These scones combine the zestiness of oranges with the floral notes of lavender, creating a delightful and aromatic treat perfect for any time of the day.
The base of our scones starts with all-purpose flour, providing the structure and texture you expect in a classic scone. Granulated sugar adds just the right amount of sweetness without overpowering the other flavors. Baking powder is our leavening agent, giving the scones their rise and fluffiness.
Salt enhances all the flavors, while dried lavender brings a subtle floral scent that complements the citrus. We use orange zest for its concentrated citrus oils, adding a punch of flavor. Unsalted butter, chilled and cubed, is crucial for creating those tender, flaky layers.
Heavy cream enriches the dough, making it moist and tender. A large egg helps bind everything together, while vanilla extract rounds out the flavors with a hint of warmth. Finally, fresh orange juice adds brightness and moisture to the mix.
Pair these scones with a dollop of clotted cream or a light drizzle of honey for added sweetness. A cup of Earl Grey tea makes a perfect companion, bringing out the floral notes in the scones. Alternatively, serve them with a citrusy marmalade to enhance the orange flavor.
First things first, preheat your oven to 400°F and get your baking sheet ready by lining it with parchment paper. This will prevent the scones from sticking and make cleanup a breeze.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, dried lavender, and orange zest. You want everything to be evenly distributed, so your scones have a consistent flavor throughout.
Add the chilled, cubed butter to the dry mix. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs. This step is key for achieving that flaky texture we love in scones.
In a separate bowl, whisk together the wet ingredients: heavy cream, egg, vanilla extract, and orange juice. Ensure everything is mixed well, as this will make combining with the dry ingredients easier.
Pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to over-mix; a few dry spots are okay. Overworking the dough can result in tough scones.
Turn the dough out onto a lightly floured surface. Gently knead it into a 1-inch thick disk. If the dough feels sticky, sprinkle a little more flour on top.
Cut the disk into 8 wedges, much like you would a pizza, and place them onto the prepared baking sheet. Leave some space between each piece for even baking.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on the edges. Once done, remove them from the oven and let them cool slightly before serving.
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