Ingredients
- 2 sticks butter, frozen and grated
- 3 cups flour
- 1/2 cup lavender sugar
- 5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 egg
- zest of 1 1/2 lemons
Directions
- Preheat oven to 350
- Grate the frozen butter and keep it in the freezer until ready to use
- In a small bowl or measuring cup, combine cream, egg, zest from half a lemon, and a few lavender pods (rubbed together between your fingers above the bowl) and place in the fridge to steep for about a half hour
- Combine the lavender sugar and zest from 1 lemon in a mortar and pestle to crush some of the lavender pods and coat the sugar with lemon
- Combine flour, sugar, baking powder, and salt in a large bowl
- Add grated butter and mix together with fingers until you get a crumb-like texture
- Add cream/egg mixture to dry ingredients and stir with a fork until mixture is crumbly
- Press dough together on floured surface and roll into a wide rectangle, keeping the dough about 3/4 inch thick
- Slice dough into 8 squares, then slice each square in half diagonally to get 16 triangular wedges
- Bake on parchment paper lined baking sheet for about 20 minutes, when they start to turn golden on the edges
- Cool for about 20 minutes then serve warm or at room temp with a dollop of lemon curd