Scones are a favorite at Sweet Laurel. If you haven’t baked up our scrumptious Lavender Scones featured on Vogue.com or our Currant Scones over at Goop.com, here’s another chance! Today’s scone recipe is a special collaboration with the ladies at The Seventh Duchess, our latest tea crush. I love The Seventh Duchess Peace tea, a calming blend of lavender, chamomile, spearmint and passionflower. We added 2 tablespoons of the beautiful tea to our classic scone recipe. These scones with a cup of The Seventh Duchess will make anyone’s day!
Yields 6 scones
2 1/2 cup almond or hazelnut flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/4 cup 100% maple syrup
1/3 cup coconut oil (melted)
2 eggs, room temperature
2 tablespoons Peace tea, plus extra for sprinkling over scones
Preheat oven to 350.
In a large bowl, mix together almond flour, Peace tea, Himalayan pink salt and baking soda. In another bowl, whisk together maple syrup, coconut oil, and eggs. Add the wet ingredients into the dry ingredients. Mix util a soft dough is formed.
Place dough between two pieces of parchment paper. Gently roll out dough in a circular form until it is about 2 inches thick. Remove top layer of parchment. Using a sharp knife, cut the dough circular round of dough in half. Then cut crossways. Repeat until you have 6 triangles. Sprinkle about a tablespoon of tea over top of scones and bake about 15 minutes.
Enjoy!
Comments
I made mothers scones twice from your cookbook. both times it turned out gooey and had to throw them out. They tasted good but the texture seems like there was too much liquid in the recipe. I would love a suggestion as to what adjustments need to be made.. thank you getting back to me. (is it possible there was a misprint in the book?)