Lavender And Walnut Scones - cooking recipe

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
2 tblsp lemon rind
1/2 tsp salt
2 tblsp butter
2 large eggs separated
1 cup buttermilk
1 tblsp vanilla extract
1 1/2 tblsp organic lavender flower
8 tblsp chopped toasted walnuts
2 tblsp currants

Preparation

Preheat oven to 350 then toast walnuts for approx 6 minutes. Set walnuts aside to cool. Prepare baking sheet by brushing the surface with olive oil. Prepare glaze: Whisk together 2 egg whites and one tblsp water. Set aside.

Mix: flour, sugar, baking powder, rind and salt in a large bowl.

Cut in cold butter. Blend mixture using fingertips or pastry blender until texture resembles coarse meal.

Whisk yolks, buttermilk and vanilla in a small bowl. Slowly stir buttermilk mixture into flour. Gently stir in toasted walnuts, lavender flowers and currants. Knead gently on lightly floured surface (about six turns). Divide dough in half. Gently press each half into approx 6\" rounds. Cut each round into 6 wedges. Transfer scones to the prepared baking sheet. Brush scones with the prepared glaze. Bake until scones are light brown - about 15 minutes.