Sunny Lemon and Lavender Scones

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Packer Orchards and Bakery is making incredibly delicious Lavender Scones, with Lemon Glaze. They are Yummy!! Tammy also makes other scrumptious pastries including Marionberry scones 🙂 She sells these and much more at her farm stand off Hwy 35 S, just past Odell exit.
Lavender lemon scones. Made with a mixture of Hood River Lavender‘s culinary English and Provence lavender.
 — at Packer Orchards and Bakery, If you are in the Portland area visit them at the PORTLAND FARMERS MARKET.

Lavender Current Scones (Lavender Lady’s Favorite)

2 cups Pastry flour

1/4 cup baker’s sugar

1 Tbsp. baking powder

1/4 tsp. salt (coarse kosher salt)

1/3 cup cold butter, cut into pieces

1 cup heavy whipping cream

1 tsp. lemon zest

2 tsp. to 1 TBS dried lavender(I use 2 tsp English & 1 tsp Provence)

1/2 cup currants

2 Tbsp. whipping cream or 1 egg white (beaten)

Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don’t overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam, or drizzle with lemon glaze.  Yields: 1 dozeen

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
  • You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

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