Lavender & Lemon Balm Scones

Lavender & Lemon Balm Scones RECIPE: DRY ingredients- •2 cups flour •1/2 cup sugar + 1 tbsp dried lemon balm •1 tsp salt •2 tbsp baking powder WET ingredients •3/4 cup cold cream divided into 1/2 cup and 1/4 cup portions •1 tsp smashed lavender buds •1 tsp almond extract •1 egg •1/2 cup frozen butter GLAZE •1 tbsp Blueberry preserves •1 tsp lemon juice •1/2 tsp almond extract •the rest of the cream from the 1/4 cup separated •1/2 cup powdered sugar Directions: The night before add lavender to cream and let steep in fridge. Or grind lavender and add straight into dough* Preheat oven to 400F In a medium bowl rub sugar and lemon balm together well. Add flour, salt and baking powder. Grate frozen butter into dry mix and toss lightly until it reaches a pea gravel stage. Make a well in this mixture and add all liquid and whisk egg lightly to avoid mixing dry ingredients too much. Fold all ingredient together just until dough starts to form. Lay dough on surface and gently form into a circle thats 1.5 inches thick. Cut into 6 to 8 triangles. Baste raw scones with a thin layer of cream and top with sugar if desired. Chill scones for 10 minutes before baking to hold their shape better. Otherwise place in oven and bake for 20 minutes until lightly golden. Whisk remaining cream and glaze ingredients together. Let scones cool and drizzle over. ENJOY!

Unbalanced

% Daily Values based on a 2,000 calorie diet