(courtesy of The Lavender Cookbook by Sharon Shipley) 4 cups all-purpose flour plus another ¼ cup
¼ cup granulated sugar plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
2 teaspoons orange zest, grated (2 oranges)
¾ cup butter, cold, unsalted, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
2 tablespoons culinary lavender, ground
1 egg beaten with 2 tablespoons water for egg wash
½ cup confectioners' sugar plus 2 tablespoons
4 teaspoon freshly squeezed orange juice Preheat oven to 400° F. Line sheet pan with parchment paper. In bowl of electric mixer fitted with a paddle attachment, mix 4 cups of flour, ¼ cup granulated sugar, baking powder, salt, and orange zest. Add cold butter and mix at lowest speed until butter is size of peas. Combine eggs and heavy cream and, with mixer on low speed, slowly add to flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine culinary lavender and ¼ cup of flour, add to dough and mix on low speed until blended. Dump dough onto a well-floured board and knead into a ball. Flour your hands and a rolling pin and roll dough just under 1-inch thick. You should see small bites of butter in dough. Keep moving dough on floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place scones on prepared sheet pan. Collect scraps neatly, roll them out, and cut more circles. Brush tops of scones with egg wash, sprinkle with granulated sugar, and bake for 20 to 25 minutes, until tops are browned and insides are fully baked. Scones will be firm to the touch. Allow scones to cool for 15 minutes and then whisk together confectioner's sugar and orange juice and drizzle over scones.