4 tbsp Culinary Lavender Sugar, plus more for sprinkling
6 tbsp Limonato Olive Oil
1/3 c heavy cream, plus more for brushing
2 tbsp Culinary Lavender Buds
2 eggs, beaten
Preheat oven to 400 degrees F.
In a mixing bowl, combine flour, baking powder, salt and Lavender Sugar. Gently stir in Limonato Olive Oil until mixture resembles coarse crumbs.
In a small pot over medium-high heat, bring the cream and culinary lavender just to a boil. Remove from heat and let sit for 20 minutes, so that cream is infused with lavender flavor. Strain out lavender flowers and discard them.
In a separate bowl, combine eggs and lavender cream until well blended. Stir cream mixture into dry ingredients until they are moistened. Divide the dough into two 8-inch rounds on a greased baking sheet. Cut the dough with a sharp knife into 8 wedges. Brush the top with additional cream and sprinkle with Lavender Sugar. Bake for 10 to 15 minutes or until the scones are a golden brown.