I totally didn't forget about oc-tober, totally.
Day 1 - Intro
(OC-Tober by @/doodling.otaku on Instagram :3
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Earl Grey Scones with Lavender Glaze
2 cups flour
⅓ cup sugar
2½ tsp. baking powder
½ tsp. salt
½ cup heavy cream
1 egg
1 tsp. vanilla extract
8 Tbsp. cold unsalted butter diced
3 bags Earl Grey tea leaves about 1 Tbsp.
Lavender Glaze:
2 tsp. culinary lavender
2Tbsp. boiling water
1 cup powdered sugar
1 tsp. vanilla extract
2 tsp. heavy cream
2 drops red and 1 drops blue food coloring (optional)
Preheat oven to 400 degrees Fahrenheit.. In the bowl of a food processor, mix flour, sugar, baking powder, salt, and tea leaves. Pulse until blended.
Add cold butter cubes to the food processor and pulse until mixture has the texture of damp sand. There should still be some butter pieces up to about the size of a pea. If you don't have a food processor, you can use a handheld pastry blender or your fingertips (not palms) to cut in the butter.
Beat egg, cream, and vanilla extract in a separate bowl or liquid measuring cup. Mix into flour mixture until just combined. Do not overwork the dough or your scones will be tough!
Pat mixture into a ball and shape into a 7 inch square on a lightly floured surface. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet lined with parchment paper.
Brush the tops of the scones with a bit more heavy cream and sprinkle liberally with coarse sanding sugar and bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones.
Glaze:
While scones are baking, cover culinary lavender flowers with 2 Tbsp. boiling water. Let steep for 10 minutes. Strain.
Mix the strained lavender water with the rest of the glaze ingredients in a medium bowl until smooth. Adjust food coloring as desired.
While scones are still warm out of the oven, flip the scones top-side down and dip the tops into the icing. Let excess icing drip off before putting right-side up on a wire rack. For easier cleanup, put wire rack on top of a baking sheet to catch drips. Let dry completely before storing in an airtight container.
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