Ingredients

• 2 heaping teaspoons Lavender Earl Grey tea leaves (see Resources)
• 3 cups all- purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2- inch pieces
• 1 1/4 cups buttermilk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup heavy cream (for brushing)
• 1/4 cup sugar (for sprinkling)

Instructions

1. Preheat the oven to 425°F.
2. Steep 1 heaping teaspoon of the lavender Earl Grey tea leaves in 1/4 cup boiling-hot water for 3 minutes. Strain, and reserve the tea.
3. In a coffee or spice grinder, grind the remaining teaspoon of lavender Earl Grey tea leaves to a very fine powder. Place the powder in a large mixing bowl, and add the flour, sugar, baking soda, baking powder, and salt. Stir until combined.
4. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
5. Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract, and 1 tablespoon of the brewed lavender Earl Grey tea into the well. Combine the ingredients until all the dry mix is wet, but do not knead!
6. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a rectangle about 1 1/2 inches thick. Using a dough cutter, cut the scones into wedges measuring about 3 1/2 x 4 inches, and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don't knead the dough too much.