Directions:
- Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
- Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
- Add *1 cup* heavy cream, stirring just until moistened. Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
- Now stir in the currants, lavender, and orange zest.
- Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough). Chill dough for 30 minutes.
- Preheat oven to 375 degrees.
- Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
- Brush the tops of the scones with the remaining 2 tablespoons of whipping cream. Sprinkle with raw sugar and few lavender flowers.
- Bake at 375 for 15 minute or until golden brown.
- Option #2: Roll out dough into a 1/2 thick round. Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
- Set aside for 5 minutes after removing from oven then slice into 12 wedges. Note: I cut the recipe in half and used an 8-inch cast iron skillet. The scones were sliced into 8 wedges. We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 615.03 Kcal (2575 kJ) | ||
| Calories from fat | 331.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.81g | 57% | |
|---|---|---|---|
| Cholesterol | 91.64mg | 31% | |
| Sodium | 179.9mg | 7% | |
| Potassium | 555.32mg | 12% | |
| Total Carbs | 70.65g | 24% | |
| Sugars | 35.9g | 144% | |
| Dietary Fiber | 1.87g | 7% | |
| Protein | 3.45g | 7% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 220.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 285.33 Kcal (1195 kJ) | ||
| Calories from fat | 153.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.08g | 57% | |
|---|---|---|---|
| Cholesterol | 42.51mg | 31% | |
| Sodium | 83.46mg | 7% | |
| Potassium | 257.63mg | 12% | |
| Total Carbs | 32.78g | 24% | |
| Sugars | 16.65g | 144% | |
| Dietary Fiber | 0.87g | 7% | |
| Protein | 1.6g | 7% | |
| Vitamin C | 3.2mg | 11% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 2% | |
| Calcium | 102.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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