2 cups all-purpose flour (pastry flour is best)
¼ cup sugar ( I use baker’s sugar)
1 TBL baking powder
¼ tsp cinnamon
¼ tsp salt
1 TBS Lavender (English lavender or Provence)
1/3 cup cold butter, cut into pieces (5 ½ TBL)
1 cup whipping cream ( I use heavy whipping cream)
1 tsp (heaping) Lemon Juice
1 cup Bosc Pears (peeled & cubed) apples can be substitued

Preheat oven to 375. Combine flour, sugar, baking powder, salt & lavender. Use a pastry blender and add the cold butter until the consistency is course & crumbly. Add 1 cup whipping cream, 1 tsp lemon juice, and 1 ½ cup cubed pears. Stir with a fork just until moistened (DO NOT OVER MIX). Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface. Roll out ¾ inch thick & cut with round biscuit cutter (or any cookie cutter). Place each scone about 2 inches apart on parchment paper covered cookie sheet. Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional). Bake at 375 for 15-18 minutes or until golden brown. DO NOT OVERBAKE. Serve warm with Devonshire cream, jam and hot tea. Enjoy!

Yield 1 dozen scones