Whisk together the flour, sugar, salt, baking powder, and lemon zest. Work in the butter just until the mixture is unevenly crumbly. Stir in the lavender.
2
In a separate bowl, whisk together the eggs, vanilla, almond extract and half & half. Add the liquid ingredients to the dry ingredients, stirring until cohesive.
3
Line a baking sheet with parchment. Scoop dough onto the baking sheet, using about 1/4 cup for each scone, leaving 2" between them. Brush with milk and sprinkle with sparkling sugar if desired.
4
Place pan in freezer for 30min. Pre-heat oven to 425 degrees.
5
Bake the scones for 20 minutes, until they are golden brown. Remove from the oven, and cool briefly on the pan. Serve warm
Yeild: 13
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