Lavender White Chocolate Scones
  1. In a small saucepan, heat heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn heat to low and simmer gently for 1 minute.
  2. Strain lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  3. Heat oven to 375ยบ. Line a large baking sheet with parchment paper.
  4. In a large bowl, whisk together flour, baking powder and salt.
  5. Work butter into the flour mixture with your fingertips or with a pastry blender until pea size chunks form.
  6. Whisk together 1/2 cup of the chilled lavender cream with sour cream.
  7. Stir sour cream mixture into flour mixture until a shaggy dough is formed. If your dough seems dry, add 1-2 more teaspoons of heavy cream.
  8. Fold in white chocolate chunks.
  9. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  10. Pat or roll dough into an 8-inch round, about 3/4 inch thick. I used a ***2 3/4-inch heart biscuit cutter to cut out 9 scones.
  11. Place scones about 2 inches apart on prepared baking sheet. Brush scones with remaining cream. Sprinkle with sparkling sugar.
  12. Bake until golden, about 15-17 minutes.
Recipe Notes

*To find culinary lavender click here

** To find the lavender sparkling sugar I used click here

***To find the heart shape biscuit cutter I used click here