Lavender scones

I'm fascinated by lavender and how it not only has a wonderful scent, but it also tastes good in a variety of dishes, from savory to sweet.  On the sweet side are these lovely scones, that I originally found the recipe for in Tea Time Magazine.  I've made a couple of changes, so I will go ahead and copy it here.  This recipe has the perfect amount of lavender so as to not be overwhelmed by the flavor and the touch of lemon zest is the perfect compliment. 

Lavender cream scones

 

2 cups flour

1/2 cup sugar

1/4 cup cold salted butter

2 tsp baking powder

1/2 tsp salt

2 tsp dried lavender

1 tsp lemon zest

1/2 cup cold heavy whipping cream

1 large egg

1/2 tsp vanilla extract

 

1. Preheat oven to 375.

2.  In a medium bowl, combine flour, sugar, baking powder, and salt, mixing well.  Using a pastry blender, cup in butter until mixture resembles coarse crumbs.  Add lavender and lemon zest, stirring well.  Set aside.

3.  In a small bowl, combine cream, egg, and vanilla extract, whisking well.  Add cream mixture to flour mixture stirring to combine.  Continue to bring dough together with hands (if mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist).

4.  Take portions of the dough and drop on a baking sheet with parchment paper.

5.  Bake until edges are golden brown and a wooden pick inserted comes out clean, approximately 15 minutes.  Remove and let cool on a wire rack.