Cream scones are very fast and easy to make - no cutting in butter or cracking eggs. The cream holds everything together and makes a light, tender scone. This violet version uses culinary violet extract, violet infused sugar, and candied violet petals - but the floral flavor remains delicate, not overpowering. The violet extract is highly potent, so I used a light hand, but you can certainly add more if you prefer a stronger flavor. The candied violet petals are a pretty decoration, and add a sweet crunch with a burst of violet flavor.
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup violet sugar
1 1/2 cups cream
5 drops culinary violet extract
1/2 cup sifted powdered sugar
2 tablespoons cream
3 drops culinary violet extract
0.5 ounces candied violet petals
In a large bowl whisk together flour, baking powder, violet sugar, and salt. Add violet extract to cream, then drizzle over dry ingredients, stirring until a cohesive dough is formed. Turn out onto a lightly floured surface and either flatten into a 1" thick sphere and cut into wedges, or cut out rounds with a 2" biscuit cutter.
Transfer to a parchment lined baking sheet, and pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake the scones until light golden brown, about 15 minutes. Once the scones are cool, whisk together glaze ingredients until smooth. Dip the tops of the scones into the glaze, and immediately decorate with violet petals (sparingly). Allow glaze to set before serving.