Apple Cinnamon Lavender Scones with Lavender Tea Glaze
Tender scones full of little apple pieces and cinnamon, finished with a pale glaze made from cream steeped with Lavender Loose Leaf Tea. Bake them on an orchard weekend and eat them with a hot cup of the same tea.
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Tender scones full of little apple pieces and cinnamon, finished with a pale glaze made from cream steeped with Lavender Loose Leaf Tea. Bake them on an orchard weekend and eat them with a hot cup of the same tea.
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Why this pairing works
Apples and cinnamon make the scones taste like fall, while the tea glaze brings a gentle floral finish that is softer than lavender buds alone. Patting the apples dry keeps the dough from getting sticky.
Makes 8 scones Prep 20 min Cook 20 min
Ingredients
- 1 bag Lavender Scone Mix (Classic), plus the ingredients listed on the package
- 1 cup finely diced apple, patted dry
- 1 tsp ground cinnamon
- 3 Tbsp heavy cream, for the glaze
- 1 tsp Lavender Loose Leaf Tea
- 1 cup powdered sugar
Directions
- Prepare the scone dough according to the package directions. Gently fold in the apple and cinnamon without overworking the dough.
- Shape and cut the scones as the package directs. Chill the shaped scones 15 minutes, then bake as directed until golden at the edges.
- For the glaze, heat the cream until steaming. Add the tea, cover and steep 5 minutes, then strain, pressing on the leaves.
- Whisk the tea cream into the powdered sugar until smooth. Drizzle over the scones once they have cooled for 10 minutes.
Make it your own
- Swap the apple for diced firm pear and add a pinch of ground ginger.
- Brew a pot of Lavender Loose Leaf Tea to serve alongside.
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