AuntieQuaint Lavender Pantry
of Lavender Miniature Cream Scones
C. Heavy Cream (plus a little more for brushing)
1 Fresh Egg
1 tsp. Pure Vanilla Extract
2 TBS. Sugar
1 TBS. “Kiss of Lavender” Sugar (plus
more for sprinkling)*
½ tsp. Salt
2 ¼ C. Flour (Cake Flour is Fabulous!)
1 TBS. Baking Powder
½ tsp. Baking
6 TBS. Cold Sweet Cream Butter cut into little
½ C. Candied Ginger chopped (optional)
Preheat 400 Degrees ~ Ungreased Baking Sheet
In a bowl, whisk ½ C. Cream, the Egg, Vanilla
and the combined 3 TBS. Sugar until nicely blended.
In a separate bowl, sift the Dry Ingredients together
and add the Butter, blending until the mixture looks
like a coarse meal.
Add the Cream Mixture and combine the dough with a
Fork or Pastry Cutter until it forms a sticky mixture.
Knead on a floured surface for less than a minute.
Flatten to 1 ½ “ and cut with a small
round cutter (1 ½ “).
Place Scones on Baking Sheet and brush with Cream—then
sprinkle with A Kiss of Lavender Sugar. Bake until Fragrant
and Golden—15 – 18 minutes.
how to make Kiss of Lavender Sugar:
6 Cups Organic Raw Unrefined Sugar
¾ Cup Coarse Ground Dried Lavender Blossoms
This is the Master recipe for
the Sugar. Store in a glass jar in a cool dry pantry.
Recipe for Lavender Sugar is
found on Page 3 of “Inside the Lavender Pantry…Secret
delicious concoctions from AuntieQuaint’s Kitchen”.
To order a copy click here.
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