Featuring Glaze made with Araceli Farm Lavender
2 CUPS FLOUR (WE USE CENTAL MILLING ORGANIC ALL PURPOSE)
1/3 CUP SUGAR
1.5 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP COLD BUTTER (PETALUMA CREAMERY CULTURED BUTTER IS THE BEST)
1/2 CUP HEAVY WHIPPING CREAM
PREHEAT OVEN TO 375
LINE BAKING SHEET WITH PARCHMENT
COMBINE 1ST 4 INGREDIENTS IN FOOD PROCESSOR, COMBINE
CUT BUTTER IN CHUNKS, PULSE IN PROCESSOR
RUN PROCESSOR AT LOW SPEED AND
DRIZZLE CREAM IN TO FORM DOUGH
DIVIDE DOUGH INTO 2 DISC SHAPES. ABOUT 1.5 INCHES THICK
SCORE INTO 6 TRIANGLES, PULL APART TO GIVE
1/2′ SPACE BETWEEN EACH
BAKE 14-18 MINS UNTIL SLIGHTLY GOLDEN BOTTOM
FOR GLAZE
HEAT POWDERED SUGAR, LAVENDER AND MILK TO POURABLE CONSISTENCY- DIP OR DRIZZLE OVER SCONES
