Lavender Lemon Tea Scones
(makes about 16 scones)
2 cups unsifted all-purpose flour
½ cup sugar
2 tsp cream of tartar
1 tsp baking soda
¾ tsp salt
½ cup shortening or butter*
2 Tbsp dried lavender flowers
Zest of one fresh** lemon, grated into approximately ¼” short, thin strands.
*If using butter, try using frozen butter and grating it into the flour mixture with the medium sized holes on a cheese grater – it makes the perfect sized bits of butter for blending with flour!
**After using lemon juice for other recipes, freeze leftover rinds – they can be grated, while still frozen, into recipes such as this.
Optional: if a glaze is desired, prior to baking brush tops with 2 Tbsp milk and sprinkle with 2 Tbsp turbinado or other coarse ‘raw’ sugar.
Sift dry ingredients (omit flowers)
Blend in shortening or butter with pastry blender until mixture resembles fine bread crumbs.
Add all remaining ingredients, mixing with fork.
Divide into two parts and turn each part onto floured board. Do not over handle.
Flatten by patting into 8” circles about 1/2” thick, slightly higher in the center of the circles.
Cut into 8 triangles, brushing tops with milk and sprinkling with turbinado or coarse sugar if desired.
Bake on parchment-lined cookie sheet or greased and floured cookie sheet.
Bake at 400° for 15 minutes or until golden.
