Sunshine Farm Lavender Tea Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 cups unbleached all-purpose flour (substitute whole wheat if desired)
• 1/2 cup sugar (i use turbinado sugar or organic cane instead of refined )
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons culinary lavender
• 3/4 teaspoon salt (i use kosher or sea salt)
• 3/4 cup unsalted butter, chilled and cut into small pieces
• 1 teaspoon finely grated fresh lemon zest (i use a microplane, or fresh orange zest)
• 1 cup buttermilk (lowfat is okay)

Recipe

• 1 preheat oven to 400°f.
• 2 combine flour, sugar, baking powder, baking soda, salt and lavender in a large bowl.
• 3 add butter and beat with an electric mixer (or pastry blender) until well blended.
• 4 stir in zest.
• 5 pour in buttermilk and mix until blended.
• 6 gather dough into a ball and divide in half (i use a knife).
• 7 on lightly floured surface, roll each half into a circle.
• 8 cut into wedges. (tips from cameron: i make mine thick so that i get 6 scones (pie shaped wedges) out of each half. use parchment paper to reduce the amount of flour needed. i also tend to hand shape, rather than roll the circle. cut the wedges with a sharp knife. i gently tap the 3 sides of the scones on the parchment to make smooth edges.).
• 9 place scones on lightly greased cookie sheet. bake in preheated 400° f oven for 12-15 minutes or until golden.
• 10 serve warm or cooled with butter, and choice of lavender syrup or jam, honey, lemon curd, or british clotted cream, and a nice cup of tea!