Prep Time: 15 min Cook Time: 10-12 min Level: Easy Serves: 10 reg/20mini servings Ingredients • 2 cups unbleached flour • 1/3 cup granulated sugar • 2 t baking powder • ½ sea salt • ¼ t baking soda • 1/3 c cold butter • ½ teaspoon dried culinary lavender, chopped • 1 (4-ounce) bar white baking chocolate, such as Ghirardelli™, chopped • 1 cup cold heavy whipping cream • ½ teaspoon vanilla extract
Directions: Line a rimmed baking sheet with parchment paper. In a large bowl, combine flour, ⅓ cup sugar, baking powder, lavender, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add chocolate, stirring until combined. In a small bowl, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms. Press into an 8 inch circle and cut into 10 wedges for regular sized scones, or press into two 4 inch circles and cut each into 10 mini wedges for 20 mini scones. Bake in a preheated 400° oven 12-15 min. for regular scones (or until lightly browned), 9-11 min for mini scones. If you like them sweeter, you can drizzle a powdered sugar glaze over when cooled.
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