Violet Cream Scones

Time to get back into the swing of things...or the roar, or whatever it is that will become a catch phrase for 2020.

I woke up this morning realizing that I wanted to make scones, so here you are. Just one of my regular scone recipes--but I added a few drops of violet essence (flavoring) and sprinkled crushed candied violets over the tops after brushing them with light cream before baking.

The violet essence I was able to order online. The candied violets were purchased in England. It's getting progressively difficult to buy food from other countries, even safe items like candied flowers (sugar is a preservative), but it can be done, if you're willing to pay. These days, you'll find more French options than English.

Then again, if you're like me, and violet is one of your favorite flavors...well...I make violet flavored sugar mice at Christmas.

The scone recipe:

Cream Scones                                                                                               
Bake at 425 F for 15-20 minutes

2 c. all purpose flour
1/4 t. salt
2 t. sugar
2 t. baking powder
4 T cold butter, diced
1/2 c. heavy cream + 2 T
few drops violet essence (optional)
4 candied violets, crushed (optional)

Pre-heat the oven.

Stir together the flour, salt, baking powder, and sugar. Add the butter and toss with the flour; smear it into the flour until the mixture looks shaggy.

Add the violet essence to the cream and stir; pour most of it into the flour mixture and stir gently with a fork until just blended. Add the rest of the cream only if necessary.

Gently pat the dough into a round, slightly higher in the center. Cut into quarters and cut each quarter into thirds or halves.

Cover a no-side cookie sheet with a sheet of parchment and place the scones on top; make sure that they are spaced well apart. Brush the tops with leftover cream and sprinkle with the crushed candied violets.

Bake at 325 F for 15-20 minutes, or until well-risen and beginning to get golden around the edges.

Allow to cool for several minutes before serving. The photo at the top shows mine with clotted cream and lemon curd, but lots of other toppings (butter, jam, jelly, marmalade...or none at all) are good, too.

Don't forget a pot of tea or a few cups of good coffee!