Makes 12 scones.
The health benefits of blueberries are well known; coupled with the aromatic lavender, these scones are heavenly.
Preheat oven to 375 F (190 C).
Place all dry ingredients in a mixing bowl or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse meal. Stir together 3/4 cup (180 mL) milk, honey, and vanilla and add to dough. Mix just until dough comes together and stir in dried blueberries.
Turn dough onto a lightly floured surface. Roll dough twice to a 1-in (2.5-cm) thickness, each time folding in half (this is the secret to a flaky scone).
Now roll dough to 3/4-in (1.9-cm) thickness and cut desired shapes. Place on a greased or parchment-lined baking sheet and brush with remaining milk. Bake for 15 to 18 minutes, until tops are nicely browned.
This recipe is part of the Sweet Surrender collection.
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