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Heat the oven to 400°F Grease a baking sheet. Thoroughly combine dry ingredients ie. flour, baking powder, salt and lavender in large bowl. Quickly rub the butter into the flour until largest butter chucks are pea-sized. (alternatively in food processor or with pastry cutter) Do not over-mix or over rub butter, work quickly. Mix milk with lemon juice and lest rest for a minute or two. Stir in enough milk to make a soft, dough. Knead dough just until it holds together. Gather dough into cake-shaped mound and cut into 6 pieces Cut scones with very sharp knife, do not squish. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. Cool on a wire rack. For icing: -mix lemon juice with enough icing sugar until quite thick -apply to cooled scones. Approx 1/2 lemon adequate for one scone batch
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Lavender syrup — lattes, cocktails, lemonade, French 75 variation
Food-grade lavender — herbes de Provence, shortbread, ice cream
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying