Walnut Lavender Scones

Ingredients

2 c. all purpose flour
3/4 c. whipping cream
3 Tbsp. culinary lavender flowers
3/4 c. walnuts chopped
4 tsp. baking powder
1/2 c. butter very cold, cut in cubes
1 egg
4 Tbsp. sugar

Instructions

Put the lavender buds in the milk and bring almost to a boil. Turn off heat and let the lavender steep for about 15 minutes. Strain the milk and discard the lavender. Refrigerate cream until cold.
Mix the dry ingredients and cut in the butter using your fingers, forks or a pastry blender until you have pieces of butter the size of small peas.
Mix the egg and chilled cream together and add all at once to the dry mixture along with the chopped walnuts.
Turn dough onto floured board and knead 3-4 times. Smooth and add a little more flour to top so the rolling pin does not stick. (Flour the rolling pin also.) Roll to about 3/4-1" thickness. Cut with 1,2 or 3" cookie cutter.
Brush tops of scones with extra cream and sprinkle with some pearl sugar (or regular) and a few buds of the lavender (not the steeped ones).
Bake at 400° for 12-15 minutes or until nice and brown.
Serve with a good strawberry jam and some Devonshire or clotted cream.

Recipe Notes

If you want to make these ahead for the freezer, here is what you do. After you cut them out, brush with cream and add the sugar and lavender, put on cookie sheet and freeze. When they are solid, remove from cookie sheet and put in freezer bags or containers.
To bake frozen scones, here's what I do -- turn the oven on, THEN remove scones from freezer and put on a baking sheet. When the oven has preheated, then put your scones in to bake. They will still be partially frozen but believe me, they come out perfect.