Lavender Cream Scones
2 c Pastry Flour
1 Tbsp Baking Powder
1/4 tsp Salt
4 Tbsp Lavender Sugar
6 Tbsp Butter
1/3 c Cream or Milk
1 Tbsp Lavender Buds
2 Eggs, beaten
In a mixing bowl, combine flour, baking powder, salt and Lavender Sugar.
With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
Meanwhile, bring the cream and Culinary Lavender just to a boil.
Remove from heat and allow Lavender flavor to infuse for 20 minutes.
Then strain out lavender flowers and discard them.
In a separate bowl, combine eggs and Lavender cream until well blended.
Stir cream mixture into dry ingredients until they are moistened.
Divide the dough into two 8-inch rounds on a greased baking sheet.
Cut the dough with a sharp knife into 8 wedges. Brush the top with milk and sprinkle with sugar. Bake at 400 F for 10 to 15 minutes or until the scones are a golden brown.
Over baking will result in dry scones.
Oven temperatures DO vary so remember to check your scones at least five minutes before your baking time is up.