Lavender Scones

2 cups all-purpose flour

1 large egg

¼ cup granulated sugar

1 ½ t vanilla extract

2 t baking powder

2 t culinary lavender

1/8 t salt

1 egg mixed with 1 t water for glaze

1/3 cup unsalted butter, chilled

½ cup heavy (whipping cream)

Preheat oven to 425 degrees.  Lightly butter a baking sheet.

In a large bowl, stir together the flour, sugar, baking powder, lavender, and salt.  Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together cream, egg and vanilla.  Add the cream mixture to the flour mixture and stir until combined.

With lightly floured hands, pat the dough into a ½ inch thickness on a lightly floured cutting board.  Using a floured heart shaped cookie cutter, cut out hearts from dough and place them on the prepared baking sheet.  Gather the scraps together and repeat until all the dough is used.  Lightly brush the tops of the scones with the egg mixture, if desired.  Baked for 13-15 minuts or until lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes.  Using a spatula, transfer the scones to the wire rack to cool.  Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.