Lemon and Lavender Scones

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 tablespoons butter melted
• 1  eggs beaten
• 2 cups flour all-purpose plus more for kneading
• 1.5 teaspoons lavender flowers 
• 0.5 cup lemon yogurt 
• 1 teaspoon lemon zest 
• 0.3 cup sugar white
• 1 teaspoon sugar white or as needed

Equipment

• bowl
• baking sheet
• oven
• knife
• wire rack
• pastry cutter

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Stir baking soda and yogurt together in a bowl.
3. Sift flour, 1/3 cup sugar, and baking powder together in a bowl.
4. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
5. 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.
6. Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
7. 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.
8. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
9. Bake in the preheated oven until scones are just golden, 10 to 12 minutes.
10. Remove from oven, break into wedges, and cool on a wire rack.