Chamomile Citrus Scones

Ingredients

2 cups (250g) all-purpose flour

1/2 cup (100g) granulated sugar

1/2 teaspoon salt

2 and 1/2 teaspoons baking powder

1/2 cup (8 Tbsp; 113g) unsalted butter, frozen

3/4 cup heavy cream 

1 large egg

1 and 1/2 teaspoons pure vanilla extract

1 T ground and sifted Himalayan Chamomile

¼ cup loose leaf Himalayan Chamomile

2 t citrus zest, lemons, oranges, or a mix

For The Honey Butter Glaze

3 T butter

⅛ cup loose leaf Himalayan Chamomile

3T honey 

Directions

1. Line a large baking sheet with parchment paper.

2. In a saucepan, combine cream and 1/4c leaf chamomile. Heat, to just under a simmer, then turn off the heat. Steep for 4 minutes. Strain through a cheesecloth. Measure out ½ of cream to set aside to cool. 

3. Combine sugar and citrus zest. Mix well. 

4. In a large bowl, whisk together the flour, baking powder, ground Himalayan Chamomile and salt.

5. On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. 

6. In a medium bowl, whisk together the ½ cup of chamomile infused cream, egg, sugar mixture and vanilla.. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. 

7. Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone.

8. Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.

9. Make the chamomile honey butter glaze: melt the  3T butter with the  ⅛ c chamomile in a pan on the stovetop, stirring frequently. Once bubbles form in the butter, turn off the heat. Let steep for 5 minutes, then strain through cheesecloth. Mix in honey and set aside.

10. Remove the scones from the freezer. Arrange on baking sheet. Brush with the glaze.

11. Bake for 20 to 27 minutes, or until golden brown on top.

12. Transfer to a wire rack to cool.