Lavender Scones with Clotted Cream

Every once in a while, you have the opportunity to try something that is life changing.  For me that was clotted cream on a warm scone.  Now mind you – I’ve never really been a big fan of scones.  I find some of them dry and crumbly.  But the day I first had clotted cream on a warm scone was life changing.  I was at afternoon tea in New York City with my bestie (Joyce) and her mom (Momma D) and my daughter (TAB) for girls weekend.  The maitre d brought us this huge plate filled with sandwiches, pastries and scones with clotted cream.  I was in heaven.  I think I scored TAB’s scone too.  LOL.

Clotted cream is British (think tea and scones with clotted cream…mmm).  And it’s made just from cream that is cooked, allowed to cool and then forms clots.  So when I set out to make clotted cream the other day, I decided I wanted some darn good scones to go with it!  OK – maybe I’m a little weird that I decided I wanted to make the clotted cream first, before the scones, but when you try these lavender scones, you may be glad I did.

So the other thing I have a slight obsession with is lavender.  I love the scent and buy it in soap, candles, lotion, whatever I can get it in.  I also know it’s one of the main herbs in herbs d provence.  When we were in Washington, I took the kids lavender picking at a nearby lavender farm.  And when I was there I scored this nifty bag (it’s actually quite huge) of culinary lavender and a lavender cookbook (The Lavender Cookbook by Sharon Shipley).  And in this cookbook, I found these scones.  So that’s how my morning scones and clotted cream came about.

Clotted cream takes a LONG time to make.  Basically, I took a quart of cream (not ultra-pasturized).  Poured it in a glass baking dish.  Covered it and set it in the oven for 200 degrees for 12 hours.


When it came out it looked like this.


I let it cool to room temperature and then refrigerated overnight.


Pulled it out of the refrigerator and skimmed off the top cream that had clotted.  Delux.

So basically you are going to want to make your clotted cream the day before you want to make your scones.


So now for my lavender scones.


First I made some lavender cream.  Poured cream and lavender in a pot and brought to a boil.  Let cool slightly and then strained lavender out.  Refrigerated overnight.


The next day, I combined in a food processor the flour, sugar, baking powder and baking soda.  Pulse to mix well.


Scatter the butter over the flour and pulse again.


Once the butter has been incorporated, it should look something like this.


Drizzle in your lavender cream while the machine is running.


Until your dough looks like this.


Roll out into about 1/2 inch circle.


Cut into triangles.  Brush with cream and sprinkle with lavender sugar or raw sugar.  Lavender sugar is just 1 tablespoon lavender with 2 cups of sugar combined in a spice grinder.


Bake at 375 degrees for about 15 minutes (or until golden brown).


Serve with clotted cream.  Enjoy!



Clotted Cream:
1 Quart heavy cream (not ultra – pasturized)

Place heavy cream in glass casserole dish.  Cover and place in 200 degree oven for about 12 hours.  Remove from oven, let cool to room temperature.  Refrigerate overnight.  Skim the clotted cream off the top and serve with warm scones.

Lavender Scones (from The Lavender Cookbook by Sharon Shipley):
1 Tablespoon dried culinary ‘Provence’ lavender buds
1 cup plus 1/3 cup heavy cream
2 1/4 cups all-purpose flour
1 tablespoon sugar (I bumped this up to 1/4 cup because I like a sweeter scone)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 lb (1 stick) cold unsalted butter, cut into 1/4 inch slices
lavender sugar (1 Tablespoon lavender for 2 cups sugar processed in a spice grinder or food processor) or raw sugar

Combine the lavender and 1 cup of heavy cream in a pot and let come to a boil.  Remove from heat and let cool.  Refrigerate overnight and then strain the lavender before using.  In a food processor, combine flour, sugar, baking powder and baking soda.  Pulse to mix.  Scatter the butter over the flour and pulse to combine.  With the machine running, add the lavender cream.  When the mixture comes together to form a dough, stop the machine.  Roll the dough into a 1/2 inch thick circle.  Cut into triangles.  Place on a parchment lined baking sheet.  Brush with the remaining cream and sprinkle with the lavender sugar.  Bake in a preheated 375 degree oven for about 15 minutes or until golden brown.  Serve with the clotted cream.