Friday Harbor Restaurant, Island Grown Cuisine with a Mediterranean Flair

Lavender Scone Recipe

Makes 24 scones

Ingredients

1 lb 12 oz bread flour

3 oz sugar, plus extra for coating tops

3 Tbsp baking powder

1 tsp finely ground sea salt

1 tsp finely ground dry lavender buds

3½ cup heavy cream

⅓ cup honey

1 cup toasted sliced almonds

Method

  1. Preheat oven to 425°.
  2. Combine the flour, sugar, baking powder, salt, and lavender in a large bowl. Mix to evenly distribute.

  3. Add the cream and honey, mixing by hand until it comes together, but do so gently.
  4. Divide the dough into thirds, cover with a towel and let rest on a floured surface for ten minutes.

  5. Shape each portion of dough with floured hands into flat discs about 8” around and 1” high; cut into 8ths radially.
  6. Dip the tops in cream then sugar to get a nice crystallized top. Prepare two parchment- or silicone-lined baking sheets.
  7. Bake at 425° for 7 minutes or until risen and lightly brown, then lower heat to 350° and continue to bake for another 5-7 minutes.
  8. Allow to cool on baking sheets for 10 minutes, then remove to wire rack to cool completely.

To make ahead: Shape the dough into discs and cut to desired size. Wrap each section individually and freeze. Can be baked direct from the freezer, does not need to be thawed first. Allow approximately 4 additional minutes for baking.

« Previous Page

Leave a Reply

Stay Connected

Coho Restaurant

Restaurant Address:

120 Nichols Street
Friday Harbor, WA 98250

Reservations:

Call 360-378-6330
Request Online »
reservations@tuckerhouse.com

Join Our Newsletter

Sign up today and be the first to get notified about Coho special events and island food news.
Certified Locally Grown Trip Advisor Certificate of Excellence Coho Restaurant Winner Open Table Diner's Choice 2017 Wine Spectator Award of Excellence