CITRUS SPELT SCONES WITH LAVENDER AND THYME Recipe courtesy of the Bread Bakers Guild of America ingredients All-purpose flour 510 grams Spelt flour 510 grams Baking powder 48 grams Salt 25.5 grams Sugar 170 grams U.S. butter 340 grams Lemon zest 6 grams Lemon extract 15 grams Heavy cream 1020 grams topping Melted butter 84 grams Turbinado sugar 170 grams Food-grade lavender 84 grams Fresh thyme 10.5 grams directions Cut butter into ½-inch cubes and freeze at least 1 hour and as long as overnight. Combine flour, baking soda, sugar, salt, and lemon zest. Add * bake time: 15-18 minutes * yield: 30 scones * Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com 39 frozen butter and mix until just incorporated. Pull - don't shape - 85-gram pieces and place on baking sheet lined with parchment paper. Brush each scone with melted butter. Sprinkle with lots of turbinado sugar. Bake at 375 F for 15 to 18 minutes. They must be starting to brown. After baking, sprinkle with the lavender and thyme.http://www.bakemag.com