RCI-BR.003.0254.001
Lavender Walnut Scones
Lavender Walnut Scones from the Recidemia collection
Prep25 min
Cook10 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- TB baking powder1 unit
- 1/4 tsp
- 1/3 cup
- TB. Culinary lavender2 unit
- TB. margarine2 unit
- Nonfat buttermilk or soy milk1 cup
- TB. vanilla1 unit
- 1 unit
- TB. chopped walnuts3 unit
- TB. Sugar2 unit
Method
1
Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly spray with vegetable cooking spray.
2
Combine flour, baking powder, baking soda, and culinary lavender in a large mixing bowl. Whisk together to distribute the lavender evenly throughout the dry ingredients.
3
Cut the margarine into small cubes and add to the flour mixture. Using a pastry cutter or fingertips, work the margarine into the flour until the mixture resembles coarse breadcrumbs.
4
In a small bowl, whisk together the nonfat buttermilk (or soy milk) and vanilla. Make a well in the center of the dry ingredients and pour in the wet mixture.
5
Gently fold the ingredients together until just combined, being careful not to overwork the dough. Stir in the chopped walnuts.
6
Turn the dough out onto a lightly floured surface and shape into a disc about 1 inch thick. Cut into 4 equal wedges, similar to cutting a pie.
7
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the 2 tablespoons of sugar evenly over the tops.
8
Bake at 400°F for 15-18 minutes until the tops are light golden brown and a toothpick inserted into the center comes out clean.
18 minutes
9
Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.