With the royal wedding only days away, I am already planning my celebratory breakfast and what better choice than an English style lavender scone?! If I am getting up at 4 am to watch every bit of media coverage that I can find, I will need substance! Anyone else excited that this one falls on a Saturday?! I remember waking up extra early to watch William and Kate's wedding on a Friday before my classes when I was in college! And yes - tiara and scones were both present that morning.
To be honest, I don't think another royal couple will ever top Will and Kate in my book, but I am equally excited for this Saturday's wedding festivities! Meghan Markle is truly a fascinating woman and has such a neat background that I am excited to see how she acclimates to the royal life. I can't help but think that her and Harry will make a huge impact together in the world. Let's be honest though, we all just want to see the dress! I have a picture in my mind of what I think she will wear - I'm thinking something simple, sophisticated and demure with a little drama in the back like this one or this one!
Now, for these scones! English style scones differ from American scones in several ways, such as the amount of butter and the shape. A traditional English scone is cut in a circle and uses a significantly smaller amount of butter than our wedge cut American scones. American scones (such as this savory ricotta) are made much like biscuits, flaky and buttery, and full of add ins, while English scones are made very plain in order to load with toppings such as butter and jam. Both equally delicious if you ask me!
English Lavender Scones:
2 cups all purpose flour
4 teaspoons baking powder
½ teaspoon salt
¼ cup sugar
6 tablespoons unsalted butter, softened
⅔ cup whole milk or heavy cream
1 large egg
1 tablespoon dried lavender
Preheat oven to 425 degrees. Place flour, baking powder, salt, and sugar into a food processor and pulse to combine. Add the softened butter to the processor and pulse until the butter is mixed in well. Move to a large mixing bowl. In a separate bowl, whisk together the whole milk (or heavy cream) and the egg. Save one to two tablespoons of milk/egg mixture to brush the scones with before baking. Add to the dry ingredients and combine with a rubber spatula until the dough beings to form. Add dried lavender and mix a few more times until evenly incorporated. Move your dough to a floured surface and knead until it forms a disc. Pat the dough out into a circle and use a round cutter to cut out 10-12 circles. Place onto a parchment lined baking sheet, brush with milk/egg mixture, and bake for 11-12 minutes or until lightly golden on top.Print