Scones with Quebec strawberries, lavender and white chocolate
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
- 600 ml (2 1/2 cups) all-purpose flour
- 20 ml (1 1/2 tbsp.) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fleur de sel + a little more for sprinkling before serving.
- 3/4 cup very cold salted butter, crumbled (or grated like cheese)
- 3/4 cup cold 35% cream + a little more for brushing
- 1 beaten egg
- 1 small case of very cold Quebec strawberries (ideally left in the freezer for a few minutes before working on the dough)
- 1 cup grated white chocolate
LAVENDER AND FLEUR DE SEL GLAZE
- 60 ml (1/4 cup) milk
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) dried lavender
- 15 ml (1 tbsp.) vanilla extract
- 250 ml (1 cup) powdered sugar to taste, or a little more, depending on the desired consistency.
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, sugar and salt. Add very cold butter and mix with flour. Add crème fraîche and egg. Mix until smooth, taking care not to overmix. Fold in strawberries and white chocolate chips.
- Turn the dough out onto a floured surface. Pat it into a one-inch-thick square. Cut the dough into 8 rectangles. Place on prepared baking sheet. Brush top of scones with cream. Transfer to oven and bake until golden brown, about 30 minutes.
- Meanwhile, prepare the lavender glaze. Heat milk and butter in a small saucepan over medium heat until steaming, about 3-5 minutes. Remove from heat and stir in lavender. Cover and leave to infuse for 5 minutes. Strain the milk through a fine-mesh sieve and discard the lavender. Stir in vanilla and caster sugar, adding to taste.
- Serve scones warm, drizzled with glaze. Garnish with lavender seeds and sprinkle with fleur de sel.