1 tsp. chopped dried lavender buds 1 1/2 cups unbleached all-purpose flour 1/2 tsp. baking soda. 1/2 tsp. salt 1/4 cup sugar 1 cup sour cream Preheat oven to 450 degrees F. In a medium size bowl , mix the dry ingredients together. Add the sour cream and stir with a large spoon until the dry ingredients are damp. (about 20 seconds) This dough is very light. Turn onto a floured surface and knead very gently, 8 to 10 times. Roll or pat into a round shape that is 1/2 to 3/4 inches thick. Flour your bowl scraper or spatula and cut into 4 pie shaped pieces. Flour your spatula again and gently lift each scone onto a lightly greased cookie sheet. Bake for 15 minutes or until golden brown.