Preheat oven to 425 degrees F. Lightly spray a large baking sheet with vegetable-oil cooking spray.
In a large bowl, sift together flour and baking powder. With a pastry blender or two knives, cut butter into flour mixture until particles are the size of small peas or fine bread crumbs.
In a small bowl, combine the sugar and Lavender. NOTE: Save a small amount of lavender to sprinkle on top of the scones before baking. Stir the sugar/lavender mixture into the flour mixture. Add enough milk to make a soft, sticky dough.
Turn dough out onto a well-floured surface. Cut dough into 1-inch thick rounds with a cookie cutter.
Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.
Place scones on the prepared baking sheet. Brush the top of each scone with a dash of milk and sprinkle with the reserved lavender and sugar.
Bake for approximately 10 to 12 minutes or until golden brown. Remove from oven and let cool.
Serve with Rose Petal Jam and Devonshire Cream.
Makes 12 scones.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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AFTERNOON TEA...TIPS,TERMS and TRADITIONS
72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”
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