Provence with Love
Spring is here and it's time for picnics in the sun, and afternoon teas at the park.. and what better than scones with that perfect French Earl Grey touch. Here's what has been baking for us this Springtime, it's our ode to Provence... with Love.
- 1 cup and 1 tablespoon buttermilk + 1 tablespoon (for glazing)
- 3 tablespoons honey
- 3 cups all-purpose flour
- 2 tsp Provence tea
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons unsalted butter, very cold
- 1 teaspoons culinary lavender, plus more for garnishing
- 1/2 cup milk
- 2 tsp Provence tea
- 1 cup powdered sugar (add more as desired for a thicker glaze
In a measuring cup, measure out the buttermilk and whisk in the honey. Set aside.
- GroundProvence tea (we used a mortar & pestle)
In a medium bowl, whisk together the flour, ground tea, baking soda and salt. Using a box grater, grate the butter atop the flour mixture and transfer to the freezer to chill for 5 minutes. Remove from the freezer and toss the butter with the flour until it’s evenly coated. Mix the butter throughout the flour, pressing the butter into the flour using your fingers.
Create a well in the centre of the flour mixture and pour in the buttermilk mixture. Mix until it comes together. Dump out onto a lightly floured work surface and knead until it comes together (about 3 to 4 times). If the mixture is a little dry, add a touch more buttermilk.
Press into a circle that’s about 1-inch thick. Cut right down the middle of the circle and then across, creating 4 big scones. Cut those 4 big scones in half, leaving you with 8 scones. Transfer them to the prepared sheet pan. Transfer to the freezer to chill for 15 minutes.
Meanwhile, preheat your oven to 190 degrees C. Brush the scones with buttermilk and transfer to the oven to bake for 12 to 15 minutes, until the tops are medium-golden brown and the scones have risen. Remove and allow to cool.
- In a small saucepan, bring the milk and lavender to a simmer. Remove from heat, then steep with the Provence tea for about 5- 7 minutes.
- Using a small sieve, strain the mixture and discard the lavender and tea. Measure out 1/4 cup of the steeped milk. Pour into a small bowl and whisk together with the powdered sugar until desired consistency and sweetness are reached.
- Once scones are cool, drizzle with glaze and sprinkle with lavender.