Lavendar Scones

This is a recipe that came from a Bread and Breakfast in Guntersville, Alabama. The home sits on the ridge of the mountain and overlooks the river below. It's a perfect spot to sit on the porch and take in such a view while finding comfort in these sweet delights.

LAVENDER SCONES

2 cups Flour

1 Tbsp Baking Powder
4 Tbsp Butter

1/4 cup Sugar
2 tsp Fresh Lavender Florets & leaves,roughly chopped,

About 2/3 cup milk

425 degree oven.

Sift together Flour & Baking Powder.Cut the Butter into the dry ingredients until mixture looks like breadcrumbs. Stir in sugar & chopped Lavender, saving a bit to sprinkle on top of Scones before baking them. Add Milk enough to make a soft, sticky dough.

Mix together & turn dough out on a well floured board or surface. Shape dough into a circle about 1 inch deep, gently patting. Use a floured cutter or slice in pie shaped wedges...yields approx 10...place on baking sheet (I use a bakers stone, sometimes called a pizza stone), brush tops of scones with a little milk & bits of chopped Lavender & bake 10 - 12 min until golden.

Serve warm with Jam & Clotted Cream (recipe below)

Wonderful for Tea Parties or Breakfast breads!!


MOCK CLOTTED CREAM

1 3 OZ Pkg Cream Cheese

1/4 Cup Powdered Sugar
1/4 Cup Sour Cream

1/2 Cup Heavy Cream 1 tsp Vanilla

In medium bowl, combine Cream Cheese, Sugar & Sour Cream. Beat with electric Mixer on med speed until smooth. Add Cream & Vanilla & beat til lite & fluffy. Use in place of butter on Biscuits or Scones or any specialty breads you wish.

This is my post for Foodie Friday, Hosted by Gollum. Be sure to visit all the FF participants for some wonderful delights!