Sunshine Farm Lavender Tea Scones

• 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 white)
• 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)

1. Preheat oven to 400u0b0F.
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 400u0b0 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!

flour, sugar, baking powder, baking soda, culinary lavender, salt, unsalted butter, lemon zest, buttermilk

Taken from www.food.com/recipe/sunshine-farm-lavender-tea-scones-381986 (may not work)