Lavender Lemon Scones

Ingredients

• 2 cups all purpose flour
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoons culinary lavender
• 2 large lemons, juiced and zested (5 tablespoons juice)
• 1/2 cup heavy cream
• 3 FARMHOUSE EGGS®
• 8 tablespoons unsalted butter, cut into cubes and frozen
• 1 cup confectioner’s sugar
• lemon zest for garnish, optional

Preparation

1. Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Place the flour, 1/4 cup of the granulated sugar, baking powder, salt, lavender and lemon zest in a food processor and pulse a few times to combine.
3. In a small bowl whisk 2 tablespoons of the lemon juice, the heavy cream and 2 of the eggs. Set aside.
4. Add the butter to the processor and pulse just till the mixture resembles coarse crumbs. Add the cream mixture and pulse just till the dough gathers in a ball on the side of the bowl.
5. Transfer the dough to a lightly floured surface and gently pat into a 6-inch square. Cut into 16 pieces and transfer to your prepared baking sheet. Beat the remaining egg with 1 tablespoon of water and brush the tops of the scones. Sprinkle with granulated sugar and bake till golden brown, 10 – 15 minutes. Transfer to a wire rack to cool completely.
6. Place the cooled scones, still on the wire rack, on a piece of wax or parchment paper. Whisk the confectioner’s sugar with the remaining 3 tablespoons of lemon juice and drizzle over the cooled scones. Garnish with lemon zest if desired and let set before serving.