2 cups sifted Nash’s soft white wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon culinary lavender
1/3 cup (5 ½ tablespoons) cold butter, cut into pieces
1 cup whipping cream
1 teaspoon (heaping) lemon juice
1 cup peeled and cubed Bosc pears or apples, or mix them
Preheat oven to 375.
Combine flour, sugar, baking powder, salt and lavender. Use a pastry blender and add the cold butter until the consistency is course and crumbly. Add 1 cup whipping cream, 1 tsp. lemon juice, and 1 ½ cup cubed pears. Stir with a fork just until moistened (don’t overmix). 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 and cut with round biscuit 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. Don’t overbake.