Lemon and Lavender Scones

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 2 mins In a small bowl, stir together baking soda and lemon yogurt. Set aside. (2 minutes)

Recipe View 3 mins In a large bowl, sift together flour, 1/3 cup sugar, and baking powder. (3 minutes)

Recipe View 5 mins Cut cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 3 mins In a separate bowl, whisk together the yogurt mixture, 2 tablespoons melted butter, egg, lavender flowers, and lemon zest. (3 minutes)

Recipe View 2 mins Gently stir the yogurt-lavender mixture into the flour mixture until just moistened. Be careful not to overmix. (2 minutes)

Recipe View 5 mins Turn the dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if the dough is too sticky. (5 minutes)

Recipe View 3 mins Divide the dough into 2 equal pieces and place them on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. (3 minutes)

Recipe View 2 mins Using a sharp, floured knife, score each circle into 6 wedges. (2 minutes)

Recipe View 2 mins Brush the tops of the scones with 1 tablespoon melted butter and sprinkle with 1 teaspoon white sugar. (2 minutes)

Recipe View 12 mins Bake in the preheated oven until the scones are just golden brown, 10 to 12 minutes. (12 minutes)

Recipe View 10 mins Remove from oven, break into wedges, and cool on a wire rack before serving. (10 minutes)