Super soft scones, with blueberries, white chocolate and subtle lavender.

INGREDIENTS:

✦ 1/2 cup sugar

✦ 2 tsp culinary lavender buds

✦ 2.5 cups all purpose unbleached flour

✦ 1/2 tsp salt

✦ 1 tbsp baking powder

✦ 1/2 cup cold unsalted butter

✦ 1/2 cup white chocolate chips

✦ 2 large eggs

✦ 1 tsp vanilla extract

✦ 1/2 tsp almond extract

✦ 1/2 cup heavy cream (+ 1 tbsp)

✦ 1 cup frozen blueberries*

INSTRUCTIONS:

First, in a small food processor, pulse the granulated sugar and lavender buds together until well combined. The lavender should be broken down to what resembles a powder.

In a large bowl, whisk the flour, lavender sugar, salt and baking powder together. Using a pastry cutter, blend in the cold butter until only pea sized pieces remain (there will still be quite a bit of dry flour). Stir in the white chocolate chips.

In a separate bowl, combine the eggs, extracts, and 1/2 cup of heavy cream. Add the wet ingredients to the dry ingredients and mix together with a spatula until fully combined and staying together. Fold in the blueberries.

On a baking sheet lined with parchment paper, scoop the batter into 6 equal sized mounds. Place in the freezer and preheat the oven to 425° F.

When oven is preheated, remove the baking sheet from the freezer. Lightly brush the tops of each scone with the 1 tbsp of heavy cream and sprinkle with turbinado sugar. Bake for 22 -24 minutes until lightly browned on top and a tester is batter free.

*Feel free to use fresh berries, but I recommend popping them into the freezer for 15 minutes to prevent them from squishing too much when mixing in.