Lavender Lemon Spelt Scones with Honeyed Lemon Ricotta
 
 
Serves: 8 scones
Ingredients
  • 1 cup whole spelt flour
  • ¾ cup light spelt flour
  • ¼ cup arrowroot (or cornstarch)
  • ¼ cup natural cane sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ teaspoon cooking lavender
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, chilled and cut into cubes
  • 1 egg
  • ⅔ cup half and half (or ⅓ cup heavy cream + ⅓ cup whole milk)
  • zest of 2 lemons
  • 1 egg yolk + 1 tablespoon half and half, for brushing on top of scones
Honeyed Lemon Ricotta
  • ¼ cup whole milk ricotta
  • 1 tablespoon honey
  • 4 teaspoons lemon zest
Instructions
  1. Preheat oven to 375
  2. 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.
  3. 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.
  4. 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 ¾-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.)
  5. In a small bowl, whisk egg yolk and half and half together. Brush over the tops of each scone.
  6. Bake for 18-20 minutes, until tops are light golden. Serve warm with honeyed lemon ricotta.
  7. Store any leftovers in an airtight container. To serve, reheat for a few minutes in a 300 oven.
Honeyed Lemon Ricotta
  1. In a small bowl, whisk ricotta, honey, and zest until well combined. Store in refrigerator until ready to serve.
Recipe by at https://dev.gatheranddine.com/lavender-lemon-spelt-scones-with-honeyed-lemon-ricotta/