Royal Lavender Scones

Dry Ingredients

2 Tablespoons Sugar
2 Cups Unbleached All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 Cup Cold Butter finely chopped into small 1/2" cube chunks


Wet Ingredients 

1 Tablespoon dried lavender buds finely chopped
3/4 Cup Buttermilk
1 Egg separated reserving Egg White to brush scone tops
Place all dry ingredients into a large mixing bowl. Stir gently to combine. Next cut in the cold butter using a pastry blender or your hands. The mixture should look coarse and lumpy. Do not expect the butter to be absorbed by the dry mixture but to be visibly lumpy and evenly distributed throughout. Set mixture aside. 

Preheat your oven to 375 degrees Fahrenheit. 

Combine all wet ingredients including the Lavender flowers. Stir to combine egg yolk  then add to the bowl with the dry mixture folding gently, blending together to form a dough using a spatula. Turn out dough onto a floured surface and roll gently until you have an even thickness about 3/4 inch thick. Place in large round pie plate and cut evenly into triangles making sure your cutting utensil has been greased with butter or dipped in flour lightly to prevent sticking.  Bake for 15- 20 minutes until just starting to show some golden color. Remove and allow to cool.  Dust with powdered sugar flavored with lavender buds. Serve with lemon curd or clotted cream

Lavender Honey Shortbread Cookies

1 cup butter, softened
1/2 cup sugar
3 tablespoons honey
2 cups flour
pinch of salt
2 teaspoons culinary dried lavender

In a large bowl of the bowl of a stand mixer, cream together the butter, sugar, and honey until light and fluffy. Add the flour, salt, and lavender and mix until combined. Place two sheets of plastic wrap or parchment on the counter and divide the dough in half between the sheets. Using the wrap, shape the dough into 2 logs that are approximately 1 1/4 inches in diameter.  Shape the logs into squares if desired by pressing gently on the top with a cookie sheet to flatten the log slightly, then turning the log on its side and pressing again. Freeze thirty minutes or refrigerate 2 hours or until firm.

Preheat the oven to 325. Remove the dough from the fridge or freezer and slice into 1/4 inch slices. Place 1-2 inches apart on a lightly greased or parchment lined baking sheet. Bake 15-20 minutes, or until light golden brown. Let cool completely before serving