Lavendar-Honey Scones

¾ cup whipping cream

2 tablespoons honey

1 tablespoon dried lavender buds

2½ cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

6 tablespoons butter

1 egg, lightly beaten

Heat oven to 400 degrees.

In a small saucepan combine whipping cream, honey and lavender. Warm over medium heat until mixture begins to steam, about 10 minutes. Chill about 30 minutes or until cooled completely.

Meanwhile, in a large bowl combine flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.

Whisk egg into cooled cream mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10-by-4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.

Place rectangles 2 inches apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Bake 13-15 minutes or until golden brown. Remove scones from baking sheet. Drizzle with additional honey, if desired. Serve warm.

Makes 12 scones.

Nutrition values per seving: 224 calories, 13 g fat, 24 g carbohydrates, 1 g fiber, 4 g protein. 55 mg cholesterol, 181 mg sodium.

Better Homes & Gardens, April 2015