I've been making this recipe for several years now but it originally came from a travel magazine that was touring Wales in that issue. The scones are delicious and I like to use pecans or hazelnuts. Just go with what you like best.
2Preheat oven to 425 degrees F. Line baking sheet with parchment paper and spread nuts on sheet evenly. Toast in oven for 4-5 minutes. Remove and allow to cool completely.
3While the nuts are cooling, measure lavender into a small prep bowl and use the back of your tablespoon to gently crush the lavender flowers to release fragrance and oils. (You can also use a mortar and pestle) Set aside.
4Whisk together the flour, sugar, baking powder, and salt, then whisk in the lavender. Cut your butter (European-style works beautifully here) into large blocks, then place into the flour mixture. Use a pastry cutter to cut the butter into the flour mixture until butter is in pebble to pea sized bits.
5At this point, the nuts should be cooled, so coarsely chop them and then add to the flour mixture, using a fork to mix them in.
6Whisk together the egg and buttermilk in a separate bowl.
Make a well in the center of the flour mixture and pour in the buttermilk mixture. Use a fork to gradually stir the two together; you may need to use your hands in the end to get everything incorporated.
7Knead it a few times in the bowl, then turn out onto a floured surface and pat into a circle 1 inch thick. Cut into 8 pie slices. You may also cut 12 slices if you want smsller scones
8Place slices onto cooled baking pan and brush tops with buttermilk. Bake for 12-15 minutes until lightly golden on top and firm in the middle. Remove and allow to cool completely before glazing.
9For lavender honey glaze:
10Whisk together sugar, honey, and milk.
Mixture will be thick, but don’t add too much extra milk or it will turn runny quickly.
Spoon glaze over scones and sprinkle top with a few extra lavender flowers.