Strawberry Lavender Scones

*makes about 12

2 1/2 cups sifted bread flour
1/4 cup plus 1 T sugar
1 1/2 T baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup chopped fresh strawberries
1/2 cup finely chopped toasted almond slivers
1/2 cup + 2 T heavy cream, divided
3 tsp culinary lavender
2 1/2 T honey

Preheat to 400. Line baking sheet w/ parchment paper

Whisk flour, sugar, baking powder, salt, baking soda together.  Add the strawberries and almonds and toss gently.

In small bowl, microwave 1/2 cup cream on HIGH in 30 second intervals until cream simmers. Add lavender to cream and steep for 5-7 minutes, strain.

In separate small bowl, mix together the honey with the lavender infused cream and pour mixture into the flour mixture and combine just until dough comes together (will be sticky)

On floured surface, roll dough out to 1/2 inch thickness. Using cutter (2 inch square works well) cut scones out and brush tops with remaining cream.

Bake 12-15 minutes or until light golden brown. Cool slightly

Adapted from TeaTime Jan/Feb 2009