Lavender-Currant Scones - pastry flour

Method

• Sift the flour, sugar, baking powder & salt together into a large mixing bowl.
• Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.
• Add *1 cup* heavy cream, stirring just until moistened.
• Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.
• Now stir in the currants, lavender, and orange zest.
• Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough).
• Chill dough for 30 minutes.
• Preheat oven to 375 degrees.
• Option #1: Roll out the dough 3/4 inch thick on a floured surface then 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 tablespoons of whipping cream.
• Sprinkle with raw sugar and few lavender flowers.
• Bake at 375 for 15 minute or until golden brown.
• Option #2: Roll out dough into a 1/2" thick round.
• Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.
• Set aside for 5 minutes after removing from oven then slice into 12 wedges.
• Note: I cut the recipe in half and used an 8-inch cast iron skillet.
• The scones were sliced into 8 wedges.
• We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey.