• 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


  1. Preheat oven to 350
  2. Grate the frozen butter and keep it in the freezer until ready to use
  3. 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
  4. 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
  5. Combine flour, sugar, baking powder, and salt in a large bowl
  6. Add grated butter and mix together with fingers until you get a crumb-like texture
  7. Add cream/egg mixture to dry ingredients and stir with a fork until mixture is crumbly
  8. Press dough together on floured surface and roll into a wide rectangle, keeping the dough about 3/4 inch thick
  9. Slice dough into 8 squares, then slice each square in half diagonally to get 16 triangular wedges
  10. Bake on parchment paper lined baking sheet for about 20 minutes, when they start to turn golden on the edges
  11. Cool for about 20 minutes then serve warm or at room temp with a dollop of lemon curd