4 tsp baking soda 3/4 tsp salt
1/3 cup sugar 4 tbls butter
2 tbls shortening 3/4 cup cream
1/4 cup applesauce
Heat oven to 375*. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with applesauce then add to dry ingredients. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. Bake for 15 minutes or until brown.
Pestle grind 1/4 cup of lavender buds. Using a mixer, blend together 1 cup powdered sugar, lavender, and enough juice of a lemon or orange to create a glaze that is thin enough to dip the scones in to create a sugary cap. Set back out on the wire rack and allow the glaze to set before stacking.
Brown scones are prepared just as above except that to finish you dip the tops in watered down blackstrap molasses and then sugar coat.