Combine cream and lavender in medium saucepan and bring just barely to a boil over medium-high heat. Take pan from heat, cover with lid and let sit for 10-15 minutes. Strain the cream and set aside to cool completely, then refrigerate until cold; discard the lavender
Preheat oven to 375, lightly butters baking sheet
Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to blend. Drizzle in the cream, pulsing as you go, until the dough begins to clump together, adding frozen berries with the last addition and pulsing 2-3 times to incorporate them. (Don't over mix or the scones will be tough and the berries puréed; berries should remain in chunks)
Turn the dough onto a floured surface and knead very gently just a few times to make a cohesive dough. Form the dough into three balls, flatten each ball with your fingers to a 1/2 inch thick disk, cut each disk into 4 wedges. Set the scones on the baking sheet and bake until lightly browned (12-15 minutes)
Transfer the scones to a wire cool rack to cool slightly, then serve warm, with butter or jam as an option.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (115g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 26.7mg||8 %|
|Sodium 76.4mg||3 %|
|Potassium 147.1mg||4 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 26.4g|
|Protein 5.7g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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