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It was time for a ladies tea party and what better thing to serve that some lavender scones with blackberry lemon verbena conserve from June Taylor Jams and homemade ginger pear jam from Nonna C.
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This recipe was
here from Michael Recchuti. I also used lavender ginger sugar on top of these lovely scones.
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This is a fairly straight forward scone recipe using culinary lavender mixed in with the dry ingredients. Be sure to use culinary lavender- other lavenders may have been sprayed and not suitable for consumption.
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I cut the butter into the dry ingredients, added buttermilk and egg and formed a round.
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The round was cut into eight scones, topped with the lavender ginger sugar and baked!
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They were wonderful- especially with the ginger pear jam!