Lavender-Currant Scones

Instructions

1. Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
2. Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
3. Add *1 cup* heavy cream, stirring just until moistened.
4. Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
5. Now stir in the currants, lavender, and orange zest.
6. Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough).
7. Chill dough for 30 minutes.
8. Preheat oven to 375 degrees.
9. Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter.
10. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.
11. Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.
12. Sprinkle with raw sugar and few lavender flowers.
13. Bake at 375 for 15 minute or until golden brown.
14. Option #2: Roll out dough into a 1/2" thick round.
15. Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
16. Set aside for 5 minutes after removing from oven then slice into 12 wedges.
17. Note: I cut the recipe in half and used an 8-inch cast iron skillet.
18. The scones were sliced into 8 wedges.
19. We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.