2 cups Pastry flour
1/4 cup baker’s sugar
1 Tbsp. baking powder
1/4 tsp. salt (coarse kosher salt)
1/3 cup cold butter, cut into pieces
1 cup heavy whipping cream
1 tsp. orange zest
2 tsp. to 1 TBS dried lavender
1/2 cup currants
2 Tbsp. whipping cream or 1 egg white (beaten)

Preheat oven to 375. Combine flour, sugar, baking powder & salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Now add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don’t overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam. Yields: 1 dozen.