Lavender Cream Scones

Preheat the oven to 425 deg F. Line a baking sheet with parchment paper and set aside. In a mixing bowl combine the flour, sugar, baking powder, and salt and stir together.

Cut the butter into small cubes and add to the dry ingredients. Using a pastry blender, cut the butter into the dry ingredients until it resembles small pea-sized pieces. Add the lavender.

Stir the heavy cream into the dry ingredients until it forms a dough. Turn the dough out onto the counter. Dust with flour and pat into a smooth ball. Cut the dough in half.

Shape one half into a ball and press out into a 1/2-inch thick disc about 6 inches in diameter. Cut the dough into 6 wedges. Transfer the scones to a parchment-lined baking sheet. Repeat with the remaining dough.

Brush the tops of the scones with a little heavy cream. Bake for 15 to 17 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. Allow the scones to cool. Serve with Devonshire cream, jam, and a pot of tea!