Oatmeal Lavender Scones Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil. In a medium bowl, stir together the flour and baking powder. Cut in the butter, brown sugar, egg, 1 cup milk, one teaspoon of vanilla and 2 tablespoons cream of tartar. Stir until dough is well picked up, about 5 minutes. Pat out dough into 1 to 1 1/4 inch balls. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 1/2 inch slices. Roll each piece into a 6x9 inch rectangle, using a floured fork. Deflate the miscellaneous side-by-side biscuits, leaving a flat surface. Continuing to use a medium bowl, sprinkle the peanut butter evenly over the cookies, pressing down as needed. Place each cookie 2 inches from the bottom of a 9x13 inch baking pan, seam down. Using a round or knife, cut to within 1/4 inch on all sides using a center-of-version (Cov). At this point, lightly grease the sides of the pan. Drizzle cream of tartar over the crevices. Starting with the crevices, dip biscuits one by one into the cream until coated, then tuck them into the crevices; press flat. Immediately after the cookies have been baked, drizzle with 1/3 of the milk that was used to dip them, then sprinkle with 1/2 the vanilla. Cover the cookie pan with aluminum foil to make zig-zag design, then press strips of foil over the baked cookies. Cover the pan with plastic wrap or foil, and place in refrigerator. After 2 weeks remove from freezer, and store in freezer for 4 weeks or longer, until firm.