2 cups of Violet flowers
2 cups all purpose flour
1/4 cup granulated evaporated cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter cold and cut into pieces
2/3 – 3/4 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 400 degrees F and place oven rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Add the buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. Do not over mix.
Transfer the dough to a lightly floured surface and the dough gently and form into a circle. Cut into 8 triangles. Separate and form nicely before baking. Transfer the scones to the baking sheet and brush the tops of the scones with a little milk.
Bake for about 15-20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Remove from oven and transfer to a wire rack to cool.
Icing
Make an icing with powdered sugar, a tad of milk and glaze scones. Cover with Violet flowers for decoration. TAKE A PICTURE!
