• Preheat oven to 425F/220C.
• Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 

ORANGE CREAM LAVENDER SCONES

• Grate the zest from your orange into a small bowl. Using the citrus press, collect the orange juice (1/4 cup). Add your heavy whipping cream and let it infuse while you prepare the batter.
• In a mixing bowl, whisk the scones mix. Make a well, grate the cold butter and fold it until just combined. IMPORTANT: Do not over mix. Then, whisk in the egg and gradually add your orange cream mixture. Continue folding with your spatula or by hand until your able to make a ball.
  
• Transfert the dough onto your Roul'Pat™. Divide the dough into 15 smaller balls.
  
• Then, push them down into each well of your Flexipan®.
  

BAKE!

• Bake for 15 minutes at 425F/220C. (Every oven heats differently, monitor your scones from 12min). It is ready when the toothpick inserted comes out clean.
  
• Once your orange cream lavender scones are out of the oven, let them cool down for about 10min. Then, Unmold onto your cooling rack.

ORANGE CREAM LAVENDER ICING

• When your scones have completely cooled down, prepare the orange cream lavender icing.
• In a mixing bowl, whisk together the Confectioners' sugar with the Orange Juice and heavy whipping cream using your Mini Whisk. Spoon it right way onto your scones and decorate with some culinary lavender on top. Enjoy & Bon Appétit!