1 1/2 teaspoon Chopped Lavender Flowers (English Lanveder or Provence)
1/3 cup Butter (COLD!)
1 cup Whipping Cream
2 teaspoons Lemon Juice
1 1/2 cups Bosc Pears (peeled & cubed)
Preheat oven to 375. Combine flour, sugar, baking powder, salt & lavender. Use a pastry blender and add the cold butter until the consistency is course & crumbly.
Add 1 cup whipping cream, 1 tsp lemon juice, and 1 ? cup cubed pears. Stir with a fork just until moistened (DO NOT OVER MIX). Add a drop or 2 more of cream if its too dry. Knead the dough 4 or 5 times in the same bowl, or on a floured surface.
Roll out ? inch thick & cut with round biscuit cutter (or any cookie cutter). Place each scone about 2 inches apart on parchment paper covered cookie sheet. Brush tops of the scone with a little cream or egg whites. Sprinkle with sugar/cinnamon mixture (and a few lavender-flowers-optional).
Bake at 375 for 15-18 minutes or until golden brown. DO NOT OVERBAKE. Serve warm with Devonshire cream, jam and hot tea. Enjoy!