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Ingredients
- 1 Tbsp. dry Provence lavender flowers
- 1 c. heavy cream, plus 1/3 c. for glaze
- 2 1/4 c. flour
- 1 tsp baking pwdr
- 1/4 tsp baking soda
- 1 Tbsp. sugar
- 1/4 lb (1 stick) unsalted butter Preheat oven to 375 degrees.
Directions
- Combine lavender and 1 c. cream and bring to a boil. Let steep till cold, then chill for several hrs. Strain cream. Throw away lavender.
- Sift flour with baking pwdr, soda and sugar. Cut in butter with a pastry cutter or possibly in food processor. Stir in the c. of cream and mix till dough holds together. Wrap in plastic wrap and refrigeratewell.
- On lightly floured board, roll out dough, 1/2 inch thick for tiny scones, 3/4 inch for larger round. Cut out 1 1/2 inch circles for small, or possibly 3 inch circles for larger round, with cookie or possibly biscuit cutter. Gather scraps and repeat.
- Arrange rounds on greased baking sheet. Place close together, brush tops with remaining 1/3 c. cream for a glazed finish and bake till puffed and golden, 13-15 min.
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