Lavender Scones
8 cups organic white wheat flour with germ
8 tbs organic evaporated cane juice crystals
3 tbs dried lavender
4 tbs aluminum free baking powder
1 tsp sea salt
1 cup organic butter (very cold)
8 organic eggs (lightly whisked)
2 cups raw cream
2 drops lavender essential oil.
1 cup white chocolate chips (I use ghiradelli)
Preheat oven to 400 degrees. Place sugar and lavender buds in a good processor and make a lavender sugar. Put the lavender sugar in a stand up mixer bowl with the flour, salt and baking powder. Cut the butter into small pats. Cut in the butter to the flour mixture. Add in the cream and eggs and lavender oil. Mix together. Add in chocolate chips. Place on an unbleached parchment paper in about 3 inch blobs. Bake for 10 minutes or longer when you touch the scones they should be firm not sink in. Cool completely.
Lavender glaze: (now I kinda wing this I like it thick but not so thick you can't spread)
Start with 2 cups organic powdered sugar
3 tbs raw whole milk (add more to get to thick consistency)
1 tbs dried lavender (I grind it in vitamix so more into a powder)
1 drop lavender essential oil
1/2 tsp vanilla bean powder
Mix together until desired consistency (you may have to add more powdered sugar or milk like I said I kinda just wing this)
Take 1 tbs of glaze and put on cooled scone then top with a little sprinkle of lavender buds.
8 cups organic white wheat flour with germ
8 tbs organic evaporated cane juice crystals
3 tbs dried lavender
4 tbs aluminum free baking powder
1 tsp sea salt
1 cup organic butter (very cold)
8 organic eggs (lightly whisked)
2 cups raw cream
2 drops lavender essential oil.
1 cup white chocolate chips (I use ghiradelli)
Preheat oven to 400 degrees. Place sugar and lavender buds in a good processor and make a lavender sugar. Put the lavender sugar in a stand up mixer bowl with the flour, salt and baking powder. Cut the butter into small pats. Cut in the butter to the flour mixture. Add in the cream and eggs and lavender oil. Mix together. Add in chocolate chips. Place on an unbleached parchment paper in about 3 inch blobs. Bake for 10 minutes or longer when you touch the scones they should be firm not sink in. Cool completely.
Lavender glaze: (now I kinda wing this I like it thick but not so thick you can't spread)
Start with 2 cups organic powdered sugar
3 tbs raw whole milk (add more to get to thick consistency)
1 tbs dried lavender (I grind it in vitamix so more into a powder)
1 drop lavender essential oil
1/2 tsp vanilla bean powder
Mix together until desired consistency (you may have to add more powdered sugar or milk like I said I kinda just wing this)
Take 1 tbs of glaze and put on cooled scone then top with a little sprinkle of lavender buds.