Some scone recipes are aiming for a flakier scone using a folding technique, similar to homemade croissants or puff pastry. I’ve used the rolling and folding technique for these pear and chocolate scones, which were made with a more wet dough that benefitted from the rolling and folding in flour, without toughening them.
On the other hand, for these mini rhubarb scones and the scones recipe below, I kept the recipe and method simple, like for this recipe, no folding necessary.
Personally, I don’t think scones need to be layered or overly flaky. We aren’t making homemade croissants! It’s more important that they be moist and tender, almost delicate. The perfect scone should be easy to pull apart with your fingertips with only the slightest tug and it should melt in your mouth. Plus that rolling and folding is a little extra work that I’d avoid, especially since there’s always a risk of overworking the dough, making the scones tough, chewy, or hard. So for this white chocolate scones recipe, I’ve kept the method as simple as possible, the same simple method I used for these rhubarb scones. If you are looking for a stuffed scone, try these apple pie scones, which are a little more elaborate, but taste really great in the end!
These scones are flavoured with lavender buds. Make sure to always buy culinary grade lavender or lavender tea, and not potpourri, which isn’t edible! There are different ways you can go about infusing baked goods with lavender (or tea leaves like Earl Grey):
- Heat the liquid in the recipe and infuse that liquid with lavender buds (or tea leaves), just like you would if you were steeping a pot of tea. Once steeped, strain and chill overnight before making your scones.
- Add lavender buds to the dry ingredients (flour, sugar, baking powder, and salt). That’s it. This is what I did with Earl Grey tea leaves to make this Earl Grey cake, for example.
I’ve tested both ways and honestly, adding lavender buds straight to your dry ingredients works great. You can taste the lavender in the baked scones. The flavour comes through, without it tasting soapy.
This scones recipe is made with all-purpose flour, also known as plain flour, which is why we have to add baking powder and salt to the dry ingredients. If you are in the UK or other countries that regularly use self-rising flour, use 375 grams self-rising flour and do not add the baking powder and the salt.
Lavender white chocolate scones
- 375 grams (3 cups) all-purpose flour
- 50 grams (¼ cup) granulated sugar
- 15 mL (1 tbsp) baking powder
- 10 mL (2 tsp) dried lavender food grade
- 2.5 mL (½ tsp) fine kosher salt
- 115 grams (½ cup) unsalted butter very cold, cut into small pieces
- 175 grams (1 cup) white chocolate chopped (or white chocolate chips)
- 310 mL (1¼ cups) whipping cream (35 % fat) plus a little extra for brushing on the scones before baking
- 15 mL Turbinado sugar or a sanding sugar that doesn't melt
Optional for serving
- unsalted butter softened
- clotted cream
- jam or marmalade
- In a large bowl, whisk together the flour, baking powder, lavender, and salt.
- Drop the cold butter cubes into the dry ingredients, and press the cubes of butter into the flour with your fingertips to get large flour-covered flakes (approximately the size of corn flakes).
- Mix in the chopped white chocolate
- With a big fork, stir in the cream just until the dough clumps (don’t over-mix it!). The dough should be a clumpy, floury mess at this point.
- Using your hands, press and gently squeeze the dough together, working it just enough to be able to gather the dough into a fat disk.
- Transfer the disk of dough onto a lightly floured work surface.
- Using a rolling pin, roll the disk into a bigger disk between 18 and 20 cm (7 and 8 inches) in diameter. The thickness should be a little over 2.5 cm (almost 1 inch).
- Cut the dough into 10 round scones with a cookie cutter that has a diameter around 6.5 cm (2.5 inches). Gather the scraps of dough and gently press them together to be able to cut out 2 more scones. You will have 12 scones in total.
- Place the scones on a parchment lined sheet pan. Freeze for 15 minutes.
- Preheat the oven to 400°F while the scones are freezing.
- Just before baking, you can brush the tops of the scones with a little cream and sprinkle with turbinado sugar.
- Bake the scones for 25 to 30 minutes, until the edges and tops are golden brown.
- Serve warm or at room temperature with a dollop of cream.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.