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Lavender Cream Scones
Ingredients
2 c Pastry Flour
1 Tbsp Baking Powder
1/4 tsp Salt
4 Tbsp Lavender Sugar
6 Tbsp Butter
1/3 c Cream or Milk
1 Tbsp Lavender Buds
2 Eggs, beaten
Directions
In a mixing bowl, combine flour, baking powder, salt and Lavender Sugar(see recipe garnish above). With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Meanwhile, bring the cream and Culinary Lavender just to a boil. Remove from heat and allow Lavender flavor to infuse for 20 minutes. Then strain out lavender flowers and discard them.
Now in a separate bowl, combine eggs and Lavender cream until well blended. Stir cream mixture into dry ingredients until they are moistened. Divide the dough into two 8-inch rounds on a greased baking sheet. Cut the dough with a sharp knife into 8 wedges. Brush the top with milk and sprinkle with sugar. Bake at 400°F for 10 to 15 minutes or until the scones are a golden brown. Over baking will result in dry scones. Oven temperatures DO vary so remember to check your scones at least five minutes before your baking time is up.
Easy Devonshire Cream
Ingredients
1 (3 ounce) package cream cheese 1 tablespoon white sugar 1 pinch salt 1 cup heavy cream
Directions
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Lemon Curd
Ingredients
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled
Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks
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