I love cooking with herbs -- even baking with herbs!!!! I made these lavender and blueberry scones for tea this afternoon. I found the recipe in the latest issue of Tea Time Magazine.

I served them with real clotted cream and blueberry jam. I think they would be really good with lemon curd and clotted cream!

BLUEBERRY AND LAVENDER SCONES

2 c. flour

¼ c. sugar

2 t. Baking powder

½ t. Baking soda

½ t. Salt

½ t. Dried lavender, ground*

6 T. cold butter, cubed

¾ c. cold buttermilk

1 c. fresh blueberries, divided

1 large egg, lightly beaten

Preheat oven to 500. Line a baking sheet with parchment paper

In the bowl of an electric mixer, whisk together flour, sugar, baking powder, baking soda, salt and lavender. Add butter and beat slowly until mixture resembles coarse crumbs. Add buttermilk.

Turn out dough onto a heavily floured surface and gently knead until smooth (5 to 7 times). Using a rolling pin, roll out dough into a 9 inch square. Cut dough into 4 equal portions. Scatter ⅓ cup of blueberries on a dough portion. Top with another dough portion and scatter another ⅓ cup blueberries on dough. Top with a third dough portion and scatter remaining blueberries. Top with last dough portion and gently press down on dough to adhere layers together.

Using a rolling pin, gently roll out dough stack to ¾ inch thickness. Using a 2 inch round cutter, cut as many scones as possible from dough. Place scones 2 inches apart on prepared baking sheet. Freeze for 10 minutes.

Brush tops of scones with beaten egg.

Bake until edges of scons are golden brown, 12 to 14 minutes.

Best served warm.

*Grind lavender in a coffee grinder used just for spices. If you don’t have one, don’t worry, just add the lavender as is to the dough.