There is something so special about gathering simple ingredients from the earth and turning them into something that invites people to slow down, sit together, and linger awhile. These Violet Meadow Scones were inspired by quiet streams, wild violets blooming in the grass, and Psalm 42:1: “As the deer pants for streams of water, so my soul pants for You, my God.”

Paired with As the Deer tea, these soft, moist scones are delicate, floral, and comforting with hints of chamomile, vanilla, pear, and violet woven throughout. They feel like something from an old storybook meadow tea, especially when enjoyed warm with a cup of tea and a drizzle of honey.

Fresh violets make such a beautiful addition here. Their flavor is gentle and lightly floral, adding a whimsical touch without overpowering the scones. Combined with the infused cream from As the Deer, the result is tender, bakery-style scones that are moist inside with lightly golden edges.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Butter

1/2 cup cold butter, cubed

Wet Ingredients — Choose One

Option A (Rich & Creamy)

1/2 cup heavy cream

Option B (Pantry Option)

1/2 cup half & half
1 tablespoon melted butter

Add to Wet Ingredients

2 teaspoons As the Deer tea
1 egg plus 1 egg yolk
1 teaspoon vanilla
1–2 tablespoons honey

Optional

1/2–3/4 cup fresh violets, washed and dried

Instructions

1. Infuse the Tea

Warm the cream or half & half until steaming with small bubbles forming around the edges (about 170–180°F — do not boil).

Add the As the Deer tea and steep for 5–7 minutes. Strain and allow to cool slightly.

If using the half & half option, whisk in the melted butter after steeping.

2. Prepare the Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the infused cream mixture, egg and yolk, vanilla, and honey.

Add wet ingredients to dry ingredients and stir gently until just combined.

Fold in the violets carefully. The dough should look soft and slightly shaggy.

3. Shape

Turn dough onto a lightly floured surface and gently pat into a circle about 1 inch thick.

Cut into 8 wedges.

For best texture, refrigerate the shaped scones for 10–15 minutes before baking.

4. Bake

Bake at 400°F for 15–18 minutes, or until lightly golden and just set.

Avoid overbaking to keep the scones soft and moist.

Light Tea Glaze

Ingredients

Powdered sugar
1–2 tablespoons As the Deer tea, steeped in water
Small drizzle of honey

Instructions

Whisk together until smooth and drizzle over the scones after they have cooled for about 10–15 minutes.

For a soft, bakery-style finish, glaze while still slightly warm.

Tips for the Best Scones

Keep the butter cold for a tender texture.
Do not overmix the dough.
Slightly underbaking keeps the centers soft and moist.
Use water, not cream, for the glaze tea infusion.
Fresh violets should always be unsprayed and properly identified before use.