Honey Bear Lavender Scones, recipe by Emily Walter, Cooking School Manager at Good Food Store
2 heaping teaspoons Lake Missoula Honey Bear tea leaves
3 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
1 1/4 cups buttermilk
1/2 teaspoon pure vanilla extract
1/4 cup heavy cream
1/4 cup sugar (for sprinkling)
1 tablespoon lavender added to mixture
Preheat the oven to 425°.
- Steep one heaping teaspoon of Honey Bear tea leaves in 1/4 cup boiling-hot water for five minutes. Strain, and reserve the tea.
- In a coffee or spice grinder, grind the remaining teaspoon tea leaves to a very fine powder. Place the powder in a large mixing bowl, and add the flour, sugar, baking soda, baking powder and salt. Stir until combined.
- With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
- Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract and one tablespoon of the brewed tea into the well.
- Combine the ingredients until all the dry mix is wet, but do not knead.
- Turn the mixture onto a floured surface and gather the dough together.
- Gently pat the dough to make a rectangle about 1 1/2 inches thick.
- Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet.
- Gather the remaining dough lightly to cut out more scones—just don’t knead the dough too much.
- Bake for 20 to 25 minutes. Brush the scones with heavy cream and sprinkle with sugar.
YIELD: 10 to 12 scones