Despite its name, there’s nothing petite about the flavors in this lavender scone.
This lavender scone offers a delicious two-punch effect, expanding the calming benefits of treatments at Carlsbad, California’s Park Hyatt Aviara Spa while also giving guests’ taste buds a serious treat. “Lavender has a profoundly relaxing effect on the body,” explains the spa director, who helped create a unique service menu combining treatments with complementary post-service refreshments. “It’s really about extending the benefits of the service with a nutritional component.” Nourishing mind, belly and body aren’t the only upsides of this sweet scone—did we mention that Aviara serves it with ginger-infused honey? Chef Pierre Albaladejo sought to add some mild spiciness to this treat—via ginger and hints of lemongrass—to augment its nutritional function and fantastic flavor. With body and palate fully satiated, the Aviara Spa experience is complete. And served with warm tea or infused water, the scones are a giant-sized hit with clients. Pass the honey, please!
Petite Lavender Scone with Ginger-Infused Honey
Makes about 2 dozen
4 cups plus 1 Tbs. flour
2 Tbs. sugar, plus extra for sprinkling
2 Tbs. baking powder
2 tsp. kosher salt
3/4 lb. cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1/2 Tbs. lavender flower
1 extra-large egg beaten with 2 Tbs. milk or water (for egg wash)
Preheat oven to 400° F. Combine 4 cups flour, 2 tablespoons sugar, baking powder and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed, mixing until butter clumps in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture, mixing until just blended. Combine the lavender flower and remaining tablespoon of flour, add to the dough and mix quickly (the dough may be a bit sticky).
Roll out the dough onto a floured surface so it’s about one inch thick (you will see lumps of butter in the dough). Cut into rounded, two-inch pieces and place on a cookie sheet lined with parchment paper. Brush scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes or until the outsides are crisp.
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