Blossom's Wild Herb Lavender Farm

Once a month I help out with a wonderful group of folks for a program call Angel Food Ministries --- Coming to a neighborhood near you.....
But before the food truck arrives we all enjoy a bit of conversation and break bread together.   A few of us bring the breakfast type food and this scone was served, I just had to find the recipe, they had  hinted that it was from the Cleveland Plain Dealer, so of course I ran home and did a search and it popped up -  I replaced the raisins with cranberries, and used sliced almonds, I would think lavender buds would be a nice touch, but everything with lavender is a bit redundant, so my family states.

Scones
Makes 15 to 20

10 ¾ cups of all-purpose flour
1½ cups sugar superfine works best
2 teaspoons salt
½ tablespoon baking soda
1 pound butter (cold)
¾ to 1 quart buttermilk
1 cup raisins
4 tablespoons baking powder

Preparation: Combine all dry ingredients using paddle attachment for mixer. Add cold butter, previously cut into small pieces.

Allow butter and dry mix to incorporate. Add raisins.

Slowly add buttermilk until entire mix becomes like a dough.

Roll out on floured surface to about ¾ to 1 inch.

Use a round cutter to cut out the scones. Place on sheet tray with parchment paper. Egg-wash each scone.

Bake for 12-15 minutes at 365 degrees.

Let cool. Finish with fresh Devonshire cream or fruit preserves.

Source: Pastry chef Roger Smith, the Ritz-Carlton Hotel, Cleveland.

Thank you Chef Smith!  Great Recipe----Gayle

Now you made the lavender sugar, here is a starter recipe.

• 1/3 cup firm Butter
• 2 1/4 cups All-purpose flour
• 1/4 cup Lavender sugar
• 1 tablespoon grated Lemon peel
• 1 teaspoon  Royal Velvet Culinary Lavender
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1/3 cup Milk
• 3 ounces soften  Cream cheese
• 1 Egg
• Lemon juice and additional lavender sugar

Preheat oven to 400 degrees. Cut the margarine into the flour, lavender sugar, lemon peel, baking powder and salt with a pastry blender in a large bowl until the mixture resembles fine crumbs. Gradually stir the milk into the cream cheese in a small bowl until smooth. Stir the cream cheese mixture, lavender and the egg into the flour mixture until the
dough leaves the side of the bowl and forms a ball. Turn the dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into a 9-inch circle on an ungreased cookie sheet. Brush with lemon juice. Sprinkle with lavender sugar. Cut into 8 wedges, do not separate. Bake for 16 to 18 minutes, or until golden brown. Immediately remove from the cookie sheet; separate the wedges. Serve warm.