Old Fashioned English Lavender Tea Scones

225 g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
60 g butter
1 tablespoon natural cane sugar
150 ml milk
1 tablespoon organic lavender flowers

Pre-heat the oven to 220C/450F, then lightly flour a baking tray.
Sift the flour with the baking powder & salt. Rub the butter with the flour until the mixture resembles breadcrumbs. Stir in the sugar.
Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Sprinkle on the lavender flowers and knead into the dough very lightly until it is just smooth. Roll out the dough on a lightly floured board & cut out scone rounds.
Brush the scones with the beaten egg, and sprinkle a few lavender flowers on top if you wish.
Bake in oven for 7 - 10 minutes or until well risen and brown. Leave to cool. Serve with butter, lavender honey or lavender-infused cream.