Lavender Lemon Spelt Scones with Honeyed Lemon Ricotta
Ingredients
- 1 cup whole spelt flour
- 3/4 cup light spelt flour
- 1/4 cup arrowroot (or cornstarch)
- 1/4 cup natural cane sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cooking lavender
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled and cut into cubes
- 1 egg
- 2/3 cup half and half (or 1/3 cup heavy cream + 1/3 cup whole milk)
- zest of 2 lemons
- 1 egg yolk + 1 tablespoon half and half, for brushing on top of scones
Honeyed Lemon Ricotta
- 1/4 cup whole milk ricotta
- 1 tablespoon honey
- 4 teaspoons lemon zest
Instructions
- Preheat oven to 375
- In a large mixing bowl, whisk together the flours, arrowroot, baking powder, sugar, salt, and lavender. Cut in the butter with a pastry cutter or a fork.
- In a small mixing bowl, whisk together the egg, half and half, and lemon zest. Add the wet ingredients to the dry ingredients and use a wooden spoon to mix until just combined, being careful not to over mix. Dough will be wet and a bit sticky.
- Transfer dough to a lightly floured board and knead a few times with lightly floured hands until the dough just comes together. Pat dough into a round 3/4-inch thick. Use a round cutter to cut circles. Gather scraps, gently knead together again, and continue cutting circles until no more dough remains. (Alternatively, form the dough into a large round and cut into wedges.)
- In a small bowl, whisk egg yolk and half and half together. Brush over the tops of each scone.
- Bake for 18-20 minutes, until tops are light golden. Serve warm with honeyed lemon ricotta.
- Store any leftovers in an airtight container. To serve, reheat for a few minutes in a 300 oven.
Honeyed Lemon Ricotta
- In a small bowl, whisk ricotta, honey, and zest until well combined. Store in refrigerator until ready to serve.
