Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
Step 2
Place the
All-Purpose Flour (250 g)
,
Granulated Sugar (50 g)
,
Baking Powder (10 g)
,
Kosher Salt (2 g)
,
Culinary Lavender (3 g)
, and
Lemon Zest (2)
in a food processor and pulse a few times to combine.
Step 3
In a small bowl whisk 2 tablespoons of the Lemon Juice, the
Heavy Cream (120 mL)
, and 2 of the
Farmhouse Eggs® Large Brown Eggs (2)
. Set aside.
Step 4
Add the
Unsalted Butter (110 g)
to the processor and pulse just till the mixture resembles coarse crumbs. Add the cream mixture and pulse just till the dough gathers in a ball on the side of the bowl.
Step 5
Transfer the dough to a lightly floured surface and gently pat into a 6-inch square. Cut into 16 pieces and transfer to your prepared baking sheet. Beat the remaining
Farmhouse Eggs® Large Brown Egg (1)
with 1 tablespoon of water and brush the tops of the scones. Sprinkle with granulated sugar and bake till golden brown, 10 – 15 minutes. Transfer to a wire rack to cool completely.
Step 6
Place the cooled scones, still on the wire rack, on a piece of wax or parchment paper. Whisk the
Powdered Confectioners Sugar (110 g)
with the remaining 3 tablespoons of Lemon Juice and drizzle over the cooled scones. Garnish with lemon zest if desired and let set before serving.
