#royal baking

Raspberry Lemon Iced Tea--

Obtain tea pouches of whatever type you'd like, sugar cubes, raspberry extract or crushed raspberries, a lemon (or lemon juice), and ice cubes!

Make the tea first. Fix up the tea in a coffee machine or handmade, it doesn't matter. The tea will be soothing once you add the raspberry ingredient you chose, the lemon ingredient you chose, and the ice cubes. But add some sugar to make it sweeter! 2-3 sugar cubes may be a bit too much-- add them in before it cools off to make them melt better. 1-2 sugar cubes reccomended.

Lavender Scones

ingredients-

2 cups flour

1/2 cup sugar

2 ½ teaspoon baking powder

½ tsp kosher salt

2 teaspoon dried lavender plus extra

> for sprinkling on top if desired

8 tablespoon unsalted butter 

> frozen and grated

1 egg

½ cup + 1 tbsp heavy

> cream cold, divided

2 teaspoon vanilla extract

1 tablespoon coarse or sanding sugar  (for the tops of the scones, optional)

for the vanilla glaze-

2 ½ teaspoon baking powder

½ tsp kosher salt

2 teaspoon dried lavender plus extra

>for sprinkling on top if desired

8 tablespoon unsalted butter

>  frozen and grated

1 egg

½ cup + 1 tbsp heavy cream 

> cold, divided

2 teaspoon vanilla extract

1 tablespoon coarse or sanding sugar (for the tops of the scones, optional)

instructions

line a sheet pan with parchment paper! Preheat the oven to 400 degrees In a mixer, mix flour, sugar, baking powder, salt and lavender Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks a bit rough. Mix the egg, ½ cup of heavy cream and vanilla in a small bowl With the mixer on low speed, slowly add the wet ingredients to the flour and butter mixture Mix for 30 seconds to a minute Dump the dough onto a floured surface and use your hands to form it into a disc (If the dough seems too dry you can add more heavy cream to help bring it together) Shape the dough into a circle, about 1-inch thick (You should still see small pieces of butter in the dough) Slice the circle into 8 wedges. Place the scones onto the prepared sheet pan. Place the sheet pan with the scones into the freezer for 30 minutes brush the tops of the scones with the remaining 1 tablespoon of cream and sprinkle with sugar if desired. Bake for about 12-14 minutes, until the bottoms are golden brown and the scones look set

Notes: Will need adult supervision & Assistance!