11⁄2 cups all purpose flour, sifted
11⁄4 cups cake flour, sifted
1⁄2 cup granulated sugar
3⁄4 teaspoon salt
1 tablespoon baking powder
1 teaspoon cardamom
1⁄2 cup cold butter, cubed
1 cup roasted hazelnuts, roughly chopped
1 tablespoon culinary lavender (available online)
2 eggs, beaten
2 teaspoons vanilla
1⁄2 cup buttermilk
For the topping:
2 tablespoons half-and-half
1 tablespoon sugar and 1⁄2 teaspoon cardamom, mixed
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and cardamom. Work the butter in with a pastry cutter or by hand. Fold in the hazelnuts and lavender. In another bowl, combine the eggs, vanilla and buttermilk. Gently add the liquid to the dry ingredients, and mix until the dough just holds together—you don’t want to over-mix or the scones will be tough. Scoop the dough onto a parchment paper-lined cookie sheet and divide in half. Form each half into a 6-inch circle. Using a very sharp knife, cut each circle into 6 equal triangles. Brush each scone with half-and-half and sprinkle with the sugar/cardamom mixture. Refrigerate for 30 minutes and then bake at 425 degrees for 20 to 25 minutes, until lightly browned. Serve warm with butter and lemon curd. Makes 1 dozen scones.
