Lemon Lavender Scones

Grate (or cut) your cold butter into the flour mixture. You can either cut your butter into small chunks and then work it in with your fingers, use a cheese grater to shred it into the flour, or use a pastry cutter. 

Add the sugar, lemon zest, and dried flower to the bowl and mix. 

Add sourdough discard, yogurt, and lemon juice to the bowl and mix together. Transfer the crumbly mixture to a clean workspace and finish working the dough together with your hands. Shape the dough into a round shape, and with your bench scraper cut into 6 equal pieces. 

Transfer to a round cast iron pan or a baking sheet and brush the tops of the scones with heavy cream and a sprinkle of sugar. 

Preheat your oven to 425 degrees. OPTIONAL: while your oven is preheating, place your scones into the freezer just to ensure the dough is chilled and the butter remains COLD. 

Bake at 425 for 20-25 minutes. 

While the scones are still warm, drizzle with the lemon glaze and sprinkle extra lavender flower for garnish.