These tender scones are delicately flavored with lavender extract and topped with crushed lavender sugar. Depending on how subtle you want the floral flavor, you may use 1/4 to 1/2 teaspoon of extract and dried lavender buds. More than that, and you run the risk of them tasting more like soap than scone. Culinary lavender and extract can be easily found online, if not at a specialty food store.
MAKES 6-8 SCONES
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 - 1/2 teaspoon lavender extract
2 large eggs
1/2 cup and 1 tablespoon whole milk or heavy cream
1/4 - 1/2 teaspoon culinary lavender
1 tablespoon raw or sparkling sugar
Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, and salt. Grate the stick of butter on the large holes of a box grater (or cut into small cubes), then cut in to the dry ingredients with a pastry blender or fork.
Whisk the 1/2 cup of milk or cream, 1 egg and lavender extract, then slowly add to the dry ingredients, mixing until just combined. Knead a few times in the bowl until a shaggy dough forms.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round. Pop in the freezer while you make the egg wash and lavender sugar. Crush the lavender buds with a mortar and pestle, then toss with sparkling or raw sugar. Whisk one egg with 1 tablespoon milk or cream.
Take your scones out of the freezer, brush the top with wash and sprinkle with lavender sugar. Cut into 6-8 wedges, pulling apart slightly. Bake until golden brown, about 15 minutes.