Keys to scones are to work with cold, cold ingredients and to handle as little as possible. Ludwig told me to make these outdoors in the dead of an Illinois winter. I lied and told him I did, but I wasn’t about to go outside just so he could nibble on scones while drinking his coffee.
Equipment and Supplies
- wax paper
- pastry cutter
- ⅔ tablespoon lavender, chopped
- 1 cup cream[
- 1 cup almond flour
- 2 cups all-purpose flour
- ⅓ cup sugar, superfine (caster)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, very cold, cut into cubes
- Combine flours, sugar, lavender, baking powder and salt in a mixing bowl.⅔ tablespoon lavender, 1 cup almond flour, 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, ⅓ cup sugar
- Cut in butter until the mixture is like coarse sand and small peas. Place in the freezer until the oven preheats.½ cup unsalted butter
- Preheat the oven to 425.
- Measure ¾ cup plus 1 tablespoon cream into dry ingredients. Mix gently just until combined.1 cup cream[
- Turn out onto wax paper and gently form into a 7-8 inch wheel. Cut into wedges and place on a baking sheet. Brush tops with remaining cream.1 cup cream[
- Bake for 15-18 minutes until just beginning to brown. Cool on a rack.
- Drizzle with honey and enjoy.Honey