White Chocolate Lavender Scones
I aggregated some recipes and scone-making techniques together to create the absolute most perfect sweet scones imaginable. It’s a doozy, but well worth it.
2 cups all-purpose flour
1/3 cup white granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 stick very cold unsalted butter, cut into equal pea-sized pieces
1/2 cup unsweetened vanilla almond milk, chilled
1 teaspoon vanilla extract
1 cup white chocolate chips
1 Tbsp dried lavender, coarsely chopped
1/2 Tbsp dried lavender, whole
Directions
Sift together the flour, baking powder, and salt.
In a separate, smaller bowl, stir the chopped lavender and sugar together. Leave a small amount (~½ tablespoon) of sugar aside for sprinkling on top.
Combine the two mixtures, and dump it all onto a clean work surface.
Distribute the butter over the dry ingredients and toss lightly to coat the pieces with flour.
Flatten the mixture with the butter using a rolling pin. Using a cold cleaver or dough scraper, keep pushing the mixture together, and repeat rolling about two more times.
Scoop it all into a bowl, cover with plastic wrap, and put in the fridge for at least ½ hour to chill the butter. Do not clean off your work counter.
Once ready, take the bowl out of the fridge and add the cold almond milk, but leave a small amount (a couple tablespoons) aside for brushing on top. Also add ½ cup of white chocolate pieces.
Use a large silicone spatula, gently fold the liquid into the developing dough so that the dough becomes uniformly moistened. Also push in chocolate pieces into gaps. Do not stir the dough!
Turn the dough out onto your floured work counter and very gently move it around a bit to ensure that all portions are uniformly moistened and chocolate is somewhat evenly distributed. Do not knead the dough!
For flakier layers, flatten the formed dough a little bit and gently make 2 letter folds (fold into thirds) in opposite directions.
Pat the dough to the thickness you desire and cut 8 equal-size triangles. Any leftovers can be patted together and shaped gently.
Place the scones onto a baking sheet lined with parchment paper or aluminum foil, making sure to leave a couple inches of space between each one. You can choose to cover the sheet with plastic wrap and keep refrigerated for a maximum of one day later.
Just before baking, brush the tops (but not the sides) of the scones with almond milk. Sprinkle with remaining sugar.
Bake at 400°F in the upper third of the oven for about 10-15 minutes, or until the scones are light brown. Overbaking will kill them, don’t do it.
A minute before the scones are ready, prepare the white chocolate drizzle. Put the remaining ½ cup white chocolate chips into a microwave-safe bowl and microwave for about 15 seconds. Take out, stir, and repeat with smaller increments each time until melted. You may need to add in a little bit of milk to achieve the right drizzling consistency. Optional: add only a few tiny drops of purple (or red+blue) food coloring to achieve a lovely lavender shade.
Take scones out of the oven and transfer them to a wire rack to cool. Place a plate under them and drizzle with melted white chocolate while still warm. Then immediately sprinkle remaining lavender on top.
Scones can cool for 5 minutes before devouring. They are best enjoyed within an hour out of the oven.
For storing, let scones cool completely before sealing in an airtight Ziploc baggie for as long as a day. Scones can be enjoyed cool, or reheated in a 400°F oven for 5 minutes or in a microwave for 10-15 seconds.
A labor of love, but all the hard work pays off. If you love baking, the feeling of accomplishment, and sweets, give this recipe a shot!
Sources: Diary of a Mad Hausfrau, SparkRecipes, LunaCafe, A Beautiful Mess













