Instructions: Combine lavender and 1 cup cream and bring to a boil. Let steep until cool, then refrigerate for several hours. Strain cream. Discard lavender.

Sift flour with baking powder, soda and sugar. Cut in butter with a pastry cutter or in food processor. Stir in the cup of cream and mix until dough holds together. Wrap in plastic wrap and chill well.

On lightly floured board, roll out dough, 1/2 inch thick for tiny scones, 3/4 inch for larger round. Cut out 1 1/2 inch circles for small, or 3 inch circles for larger round, with cookie or biscuit cutter. Gather scraps and repeat.

Arrange rounds on greased baking sheet. Place close together, brush tops with remaining 1/3 cup cream for a glazed finish and bake until puffed and golden brown, 13-15 minutes.

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