2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons sweet, unsalted butter
1/4 cup granulated sugar
2 teaspoons fresh lavender or 1 teaspoon dried culinary Lavender, coarsely chopped*
2/3 cup milk, plus extra for glaze
Preheat oven to 425 degrees F.
Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, sift together flour and baking powder.
With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas or fine bread crumbs.
In a small bowl, combine the sugar and Lavender.
NOTE: Save a small amount of lavender to sprinkle on top of the scones before baking.
Stir the sugar/lavender mixture into the flour mixture. Add enough milk to make a soft, sticky dough.
Turn dough out onto a well-floured surface. Cut dough into 1-inch thick rounds with a cookie cutter.
Note: Scones can be cut into any shape you desire.
Use a drinking glass to make circles, or cut into squares or wedges with a knife.
Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar.
Bake for approximately 10 to 12 minutes or until golden brown.