Yields 30 scones
Ingredients
- All-purpose flour 510 grams
- Spelt flour 510 grams
- Baking powder 48 grams
- Salt 25.5 grams
- Sugar 170 grams
- U.S. butter 340 grams
- Lemon zest 6 grams
- Lemon extract 15 grams
- Heavy cream 1020 grams
Topping
- Melted butter 84 grams
- Turbinado sugar 170 grams
- Food-grade lavender 84 grams
- Fresh thyme 10.5 grams
Directions
- Cut butter into ½-inch cubes and freeze at least 1 hour and as long as overnight.
- Combine flour, baking soda, sugar, salt, and lemon zest. Add frozen butter and mix until just incorporated.
- Pull – don’t shape – 85-gram pieces and place on baking sheet lined with parchment paper.
- Brush each scone with melted butter. Sprinkle with lots of turbinado sugar.
- Bake at 375 F for 15 to 18 minutes. They must be starting to brown. After baking, sprinkle with the lavender and thyme.
Recipe courtesy of the Bread Bakers Guild of America
