Citrusy lavender scones

Ingredients
250 g wheat flour
90 g polenta
2,5 tsp baking powder
pinch of sea salt
1/3 tsp dried cooking lavender
100 g cold butter, small pieces
1 large egg
50g honey
180 ml whipping cream
zest of one organic orange
zest of one organic lemon
60 ml freshly squeezed lemon juice

topping
30 ml milk or whipping cream
lavender

Prepare

Preheat oven to 190°. Line a pan with baking paper.

Mix flour, polenta ,baking powder, lavender and salt in a large bowl to combine. Add butter and toss to coat. Using a scraper, turning the bowl clockwise, cut the butter into the flour until only pea-size pieces remain. The idea is that by turning and cutting, you get smaller pieces, like very rough breadcrumbs.

Make a well in the center. In a smaller bowl (using a fork) mix egg, honey, zests, cream, and lemon juice. Add this to the flour mixture. Incorporate a little at a time, until a shaggy dough forms. Lightly knead dough in the bowl until it just comes together (but very gently and not longer up until it comes together).

Turn out onto a floured surface and pat into a 20 cm circle. Cut into 8 wedges and transfer to a pan, leaving 5 cm between them. Brush dough with and sprinkle with lavender, if you wish. Bake scones until golden brown, around 20 minutes (set the first alarm after 17).

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s