Lemon and Lavender Scones Recipe

Preheat oven to 425 degrees F (220 degrees C).

Stir baking soda and yogurt together in a bowl.

Sift flour 1/3 cup sugar and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.

Mix yogurt mixture 2 tablespoons melted butter egg lavender and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.

Turn dough onto a lightly floured surface and gently knead 8 to 10 times adding more flour if dough is too sticky.

Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.

Bake in the preheated oven until scones are just golden 10 to 12 minutes. Remove from oven break into wedges and cool on a wire rack.