Lavender Oat Scones

1 Tbsp. dried lavender 

1/4 cup granulated sugar

2 cups old-fashioned, rolled oats

1 1/2 cups all-purpose flour

4 tsp. baking powder

1/2 tsp. sea salt

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/3 cup whole milk + 2 Tbsp. (for brushing tops of scones)

1 Tbsp. vanilla extract

1 egg, lightly beaten

Optional: Coarse sugar (such as Demerara) for sprinkling on top of scones

For serving:

Fruit jam of your choice

Lightly sweetened whipped cream

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment, and set aside. 
2. In a small bowl, combine dried lavender and granulated sugar. Rub the lavender and sugar between your thumb and forefinger for a minute or so, to help crush the lavender and infuse the sugar with the essential oils (the heat from your fingers helps this, too). 
3. In a large bowl, combine the dry ingredients: oats, flour, baking powder, salt, and lavender-infused sugar. 
4. In a medium bowl, whisk together wet ingredients: melted butter, 1/3 cup milk, vanilla extract, and egg. 
5. Pour the wet ingredients into the dry and stir together until just combined - don’t over mix, but don’t leave any dry bits either. 
6. Turn the dough out onto a clean cutting board and divide into two equal parts. Gently shape the dough into two equal circles, 6 inches in diameter. 
7. Using a sharp knife, cut each circle of dough into six equal wedges to form the scones. Transfer the scones to the parchment-lined baking sheet. 
8. Brush the top of each scone with the remaining 2 Tbsp. milk. If using the coarse sugar, sprinkle evenly on top of each scone. 
9. Bake the scones for about 15 minutes, until golden brown. Remove from the oven and transfer to a wire rack to cool. 
10. Serve warm, with jam and lightly sweetened whipped cream, and your warm beverage of choice! (They are lovely with tea or coffee.) Store scones in an air-tight container on the counter for 3-5 days.