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Makes 4 scones.

1 cup all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
1 tsp dried culinary lavender (Crushed in a mortar and pestle)
1 tsp lemon zest
¼ tsp Kosher salt
½ stick pre-frozen butter
¼ cup milk or cream, plus a little for brushing on the scone before baking
½ egg beaten
½ tsp vanilla extract

Icing

3 Tablespoons heavy cream
1 tsp dried culinary lavender
1 TBSP fresh lemon juice
1 cup confectioners’ sugar

Preheat oven to 400°.

Scone

Whisk flour, sugar, baking powder, baking soda, lavender, lemon zest, and salt together in a large bowl.

With a box grater, grate the frozen butter. Add butter to the flour mixture and combine with a pastry cutter until it makes small balls. Place all in the refrigerator while mixing the liquid ingredients.

Whisk cream, egg, and vanilla extract together in a small bowl. Mix into the flour mixture until mixed well.

Pour onto the counter and work the dough into a ball. Press down onto the ball and make a 4-to-5-inch disc. With a bench scraper, cut into 4 triangles. Place the triangles on parchment paper on a baking sheet and brush the scones with cream. Place in the frig for about 15 minutes. The idea is to keep everything cold; it is much easier to work.

Bake in the oven 22 minutes. Remove to a counter and let cool.

Icing

In a small saucepan add the cream and lavender. Bring the cream to a simmer and turn off heat. Rest for 15 minutes. Strain the lavender out of the cream and discard. Add the lemon and mix. Add the confectioners’ sugar and mix into a smooth paste. Spoon the sugar onto the warm scone and let set.

As of 8/5/23