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["Sift the flour, sugar, baking powder & salt together into a large mixing bowl.", "Use a pastry blender and cut in the cold butter until the consistency is coarse and crumbly.", "Add *1 cup* heavy cream, stirring just until moistened.", "Add more heavy cream (about 1 tablespoon at a time) if the mixture is too dry.", "Now stir in the currants, lavender, and orange zest.", "Turn out on lightly floured surface, and knead 4 or 5 times (don't overwork your dough).", "Chill dough for 30 minutes.", "Preheat oven to 375 degrees.", "Option #1: Roll out the dough 3/4 inch thick on a floured surface then cut with round biscuit cutter.", "Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper.", "Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.", "Sprinkle with raw sugar and few lavender flowers.", "Bake at 375 for 15 minute or until golden brown.", "Option #2: Roll out dough into a 1/2"" thick round.", "Place the round in a preheated cast iron skillet, follow Step #8 above and bake for about 20-25 minutes.", "Set aside for 5 minutes after removing from oven then slice into 12 wedges.", "Note: I cut the recipe in half and used an 8-inch cast iron skillet.", "The scones were sliced into 8 wedges.", "We enjoyed our scones with a pot of peppermint tea, my scone with rose petal jam and Tasty Dish enjoyed hers with butter and local clover honey."]
