1. Combine 1 Tablespoon Lavender buds and 1 cup cream in a small pan. Bring the cream and lavender buds to a boil. Cool and refrigerate for at least 2 hours to allow the lavender essence to flavor the cream. Strain the cream into a bowl and throw away the buds.
2. Preheat the oven to 375 degrees F. Spray a baking sheet with oil.
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 Tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 pound (1 stick) butter cut into 1/2 inch cubes
Combine the dry ingredients in the bowl of a food processor, pulse to mix. Scatter the cold butter cubes in the flour mixture. Pulse until the butter begins to incorporate into the flour (pea size pieces). With the machine running pour the strained lavender cream into the flour. When the mixture forms a ball of dough, stop the machine (not all ingredients will be part of the dough ball, do not over mix).
3. On a lightly floured surface, roll out the dough to a half-inch thick. Use a cookie cutter (1 1/2 inch round recommended). Cut as many as possible before gathering the dough into a 2nd ball and roll again. Cut a 2nd set of scones. Do not re roll the dough. note: for the 2nd dough ball, roll a circle and cut the dough into wedges instead of cutting with cookie cutter.
4. Arrange the scones 1 inch apart on the prepared baking sheet. Brush the tops with cream for a glazed finish. Sprinkle with a sweet toping such as lavender sugar, purple sugar or Lavender Sprinkles (a mixture of dry strawberries, blueberries, white chocolate and lavender buds)
5. Bake 13 to 15 minutes until puffed and golden brown. Put on the tea and savor the moment with someone you love.
Original recipe by Sharon Shipley in “The Lavender Cookbook“