Lavender Scones & Sun Tea
There’s something magical about pairing freshly baked scones with a refreshing glass of herbal tea. These lavender scones are soft, buttery, and delicately floral, while the sun tea is infused with fresh herbs from the garden for a fragrant, refreshing drink. Perfect for a summer afternoon treat.
LAVENDER SCONES
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp sugar, plus extra for sprinkling
¼ tsp kosher salt
2 cups heavy whipping cream (plus extra for brushing)
Fresh lavender flowers (pick when most buds are still closed for best aroma and flavor)
Instructions
Step 1: Preheat oven to 450°F. Line a baking sheet with foil and lightly spray with cooking spray.
Step 2: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
Step 3: Add heavy cream and stir until combined.
Step 4: Sprinkle flour on the counter. Gently fold in lavender flowers, adding as much as desired.
Step 5: Shape dough into a ball, then roll into a circular shape about 1-inch thick.
Step 6: Slice into 8 wedges using a pizza cutter.
Step 7: Brush tops with heavy cream (or an egg wash) and sprinkle with sugar and extra lavender flowers.
Step 8: Bake for 10–15 minutes, until golden on top.
SUN TEA
Ingredients
Fresh herbs from the garden (choose any combination you’d like, but this is what Leslie and I used):
Lemon balm
Lemongrass (1 sprig)
Lancaster mint, orange mint, or any fresh mint (3 clumps of one variety or a mix)
Rosemary
Thyme
Lavender (few sprigs)
Sage (2 clumps)
Optional: basil or oregano (just a little)
1 lemon, sliced
Ice
Instructions
Step 1: Rinse herbs well. Chop roughly, keeping stems and leaves.
Step 2: In a large pot, bring water to a hard boil.
Step 3: Add herbs to boiling water and let boil for 10 minutes.
Step 4: Turn off heat and cover. Let steep for at least 2 hours – the longer it sits, the stronger the flavor.
Step 5: Strain using a fine mesh strainer, cheesecloth, or coffee filter.
Step 6: Serve over ice with lemon slices.
