Honey Bear Lavender Scones, recipe by Emily Walter, Cooking School Manager at Good Food Store

2 heaping teaspoons Lake Missoula Honey Bear tea leaves
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
1/4 cup sugar (for sprinkling)

Optional:

1 tablespoon lavender added to mixture

Preheat the oven to 425°.

1. Steep one heaping teaspoon of Honey Bear tea leaves in 1/4 cup boiling-hot water for five minutes.  Strain, and reserve the tea.
2. In a coffee or spice grinder, grind the remaining teaspoon 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.
3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
4. Make a well in the center of the dry ingredients, and pour the buttermilk, vanilla extract and one tablespoon of the brewed tea into the well.
5. Combine the ingredients until all the dry mix is wet, but do not knead.

Next….

1. Turn the mixture onto a floured surface and gather the dough together.
2. Gently pat the dough to make a rectangle about 1 1/2 inches thick.
3. 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.
4. Gather the remaining dough lightly to cut out more scones—just don’t knead the dough too much.
5. Bake for 20 to 25 minutes.  Brush the scones with heavy cream and sprinkle with sugar.

YIELD: 10 to 12 scones