British Lavender Lemon Scones

Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.

Place the All-Purpose Flour (2 cups), Granulated Sugar (4 Tbsp), Baking Powder (1 Tbsp), Kosher Salt (1/4 tsp), Culinary Lavender (2 Tbsp) and zest from Lemons (2) in a food processor and pulse a few times to combine.

In a small bowl whisk 2 tablespoons of the lemon juice, the Heavy Cream (1/2 cup) and Eggland's Best Classic White Eggs (2). Set aside.

Add the Unsalted Butter (1/2 cup) to the processor and pulse just till the mixture resembles coarse crumbs. Add the cream mixture and pulse just till the dough gathers in a ball on the side of the bowl.

Transfer the dough to a lightly floured surface and gently pat into a 6-inch square. Cut into 16 pieces and transfer to your prepared baking sheet. Beat the remaining Eggland's Best Classic White Egg (1) with 1 tablespoon of water and brush the tops of the scones. Sprinkle with granulated sugar and bake till golden brown, 10 – 15 minutes. Transfer to a wire rack to cool completely.

Place the cooled scones, still on the wire rack, on a piece of wax or parchment paper. Whisk the Powdered Confectioners Sugar (1 cup) with the remaining 3 tablespoons of lemon juice and drizzle over the cooled scones. Garnish with Lemon Zest (as needed) if desired and let set before serving.