Ready to mix things up a little? We've taken one of our all-time favourite scone recipes and given it a delicious purple twist for Mothers' Day. First, we've added culinary lavender flower to the mix. Then we've finished it all off with delectable lemon lavender icing!
| INGREDIENTS | WEIGHT |
|---|---|
| Lavender Scone | |
| Lyte Scone Mix | 0.500kg |
| Water | 0.250kg |
| Culinary Lavender Flower Buds | 2 Teaspoons |
| Lemon Zest | 2 Teaspoons |
| Pure Vanilla Extract | 2 Teaspoons |
| Lemon Lavender Icing | |
| Thickened Cream | 0.045kg |
| Culinary Lavender Flower Buds | 1 Teaspoon |
| Fresh Lemon Juice | 1 Tablespoon |
| Icing Sugar | 0.150kg |
35836 Lyte Scone Mix 15kg
Yield: 12 Scones
Place water, lavender flower, lemon zest and vanilla extract in a bowl, give it a quick stir.
Add Scone Mix.
Using a beater, blend together on low speed for 1 minute.
Scrape down and mix on low speed for another 5 minutes.
Rest for 5 minutes before cutting (20mm thick/50mm diameter). If the dough is too sticky, add a little flour. If it seems to dry, add 1 tablespoon of milk.
Brush scones with milk, and for extra crunch, sprinkle with coarse sugar.
Bake at 220? for 15-20 minutes.
In small saucepan over low heat, bring cream to a simmer.
Remove from heat and immediately add the lavender flower.
Set aside to steep for 15 minutes.
Strain the cream through a fine-mesh sieve set over a bowl, then discard the lavender.
Cool for 5 minutes.
Whisk in the lemon juice and icing sugar.
Add more icing sugar to thicken if desired.
Drizzle over warm scones.
