That's a nice recipe for lavendar scones Christa. I'll try it at tru-teas. At this time of year I only have dried lavender flowers in my larder. I noticed that you didn't specify flowers or whole herb, fresh or dried. I assume dried flowers will be fine and I have pounds of it.

Since I do offer an elaborate "Afternoon Tea" I am inspired now to offer a "Cream Tea" too. Did you know that there are three types of Brit. style tea meals? One - Afternoon tea is the finger sandwich, scones and cream affair that many people think of a "Tea". Linens, flowers, best cups and saucers and silver; this is the hosts opportunity to treat their guests royally and to stimulate afternoon conversation with hospitality. I call afternoon tea at tru-teas "Higher Tea" because I learned early on that many people think that aternoon tea is dubbed "High Tea" but that is something else. Two - "High Tea" is called such because it is served at a high table as opposed to a wing back chair with a little side table. High Tea" is the working mans meaty supper. Strange sounding sausages (bangers) and kidney pies, high tea is to fortify after a long day of labor. My friend Beaufort has been promising to whip up some meat pies for us. I'll keep you posted. Three - Cream Tea as you said, is a light little affair consisting ofa baked treat and tea and cream. We serve Creme Fraiche with our scones or alternatively, whipped mate butter; powdered green tea whipped into sweet butter. The mate imparts a nice bitterness which balances the sweet of the Damson plum preserve we serve with our scones. Then there is Bubble Tea - which I keep promising Newell. I didn't forget. Best regards, Trudy of tru-teas