Angel Scones with Lavender Jelly

Photo by Gerik

One of my granddaughters favorite things to do is have tea with her Nana. She gathers up all her special stuffed

Photo by Pat

animal friends and I set out our special tea set. Sometimes she asks if I would pour for the group, other times she plays the hostess, making small talk with Freddie the Frog. Getting ready for these precious afternoons is always fun as it lets my inner five year old out to play.

My friend, Linda, introduced me to the recipe for Angel Scones.  The first bite made such an impression on me that I’ve listed them as my favorite forever!  Adding lavender jelly and whip cream only increases the great flavors. Lemon Curd topping is equally delicious.   I really love the coconut listed in the scone recipe and its subtle flavor sits front and center in this little piece of baked goodness.

Lavender Jelly is, in my estimation, the finest accompaniment that this scone can have.  Something about the soft sweetness paired with the creamy whip cream and delicate crumb of the scone that makes this a complete delight.

Lavender Jelly is really simple to make as well.  Make a batch and put it in small jelly jars so you’ll have it ready at a moments notice all through the winter and don’t forget what great gifts they will make for your girlfriends.  Make it doubly special by attaching a copy of the Angel Scone recipe to the jar with fancy ribbon.

Although my granddaughter’s tea parties were not elaborate, I do look forward to a time when we will bake Angel Scones together for a more grown-up tea party.  But for now, on to my freshly baked scones and Jasmine tea.

Angel Scones

Photo by Pat

Makes 6 large scones

2 1/2 cups Jiffy Baking Mix (other mixes work but Jiffy is best)

1/2 cup flaked coconut

1 cup whipping cream

Mix the coconut and baking mix together and add the cream.  Mix only until it begins to hold together.  Gather it into a ball and knead it about 2 times.  Lightly pat out the dough to about 1-1 1/2 inch thick.  Cut with a 3 inch heart cutter or biscuit cutter. Place on a greased cookie sheet.

4 Tablespoons butter

cinnamon sugar mixture or coarse sugar

Melt the butter and brush the tops of the biscuits and then sprinkle with the sugar mixture of choice.

Bake at 450 degrees about 20 minutes or until the edges just begin to brown.  Remove from oven and let cool.

Photo by Pat

Lavender Jelly

Makes 6 half pint jars

Infusion

3 Tablespoons dried Lavender Flowers (I purchase mine at Clovers)

3 Cups water

Bring water to a boil and add the flowers. Remove from heat and let steep like you would make tea for about 10 minutes.  Strain out the flowers and discard them.

Jelly

2 cups lavender infusion

1/4 cups cider vinegar

4 cups sugar

1 pouch liquid Certo

Place ingredients into a pan, heat and stir until the sugar is dissolved.  Add Certo.  Boil 3 minutes.

Prepare jelly jars, rings and lids using standard canning directions.  Pour the hot jelly into the warmed jars, clean the lip of the jars, put the lids and rings on and then turn upside down.  They may be turned right side up in about 30 minutes.   Lids should make a ping when they seal.

For gifts I will slip into the jelly a few fresh lavender flowers before putting the lids on.  It really makes them look special.