1. Preheat oven to 400 degrees F
2. In a mixing bowl, combine flour, granulated sugar, baking powder, salt and lemon zest
3. With the paddle attachment, mix to combine
4. Slowly add in the cold cubed butter and mix until a small crumb texture forms
5. In a small bowl, whisk together one egg, heavy cream, sour cream and lemon juice
6. Add the liquid ingredients to the flour mixture
7. Before it is fulling combined slowly mix in the chopped strawberries and mix until fully combined (do not over mix)
8. Roll out the dough onto a floured surface (about 1” thick) and cut into 3” rounds
9. Place scones on a parchment lined baking sheet and brush heavy cream on the top of each scone
10. Bake for 12-15 minutes or until the edges are lightly golden
11. Once the scones are removed from the oven and have slightly cooled, drizzle *lemon glaze on each one
12. Serve immediately or store in air tight container
13. (Scones can be frozen to enjoy later)

Lemon Glaze

1. 1 Cup Powdered Sugar
2. 2-3 Tbsp Lemon Juice
3. 1 tsp Lemon Zest garnish
4. In a small bowl whisk together the lemon juice and powdered sugar until smooth
5. Drizzle over scones and sprinkle lemon zest for garnish

1. Preheat oven to 350 degrees F
2. In a mixing bowl, cream together the butter, sugar and honey
3. Slowly add the flour and dried lavender to the butter mixture
4. Slowly mix until combined
5. Wrap the dough and refrigerate for 30 minutes
6. Roll out the dough onto a floured surface to approximately ½’” and cut into 2” squares
7. Bake for 10-12 minutes or until edges are a light golden brown