Luckily a few phone calls and a bit of research led me to Dragonfly Farms in Healdsburg, CA. Not only did they have a wide selection of roses that could be safely used in my culinary creations they also had both fresh and dried lavender as well. This made me especially happy because I find the lavender in my grocery store can sometimes have a soapy taste and the lavender from Dragonfly Floral tasted, well, ... like lavender. Even though I now had the ingredients I would need I still had a bit of thinking to do before starting work in my kitchen.
I also wanted a scone that had a crunch on the outside but was soft on the inside unlike most of the scone I have eaten in the past. Thankfully, the technique I settled on maximized the flavor and enhanced the texture at the same time.
I mixed the dry ingredients together and used my food processor to pulse in the cold butter to make a mixture the consistency of the sand and imagined my friend enjoying the Hawaiian beaches on her trip. Then I gently combined it with the whipped cream and tossed in some beautifully colored roses. The most fragrant roses tend to be lighter in color so those were the ones I used to infuse the cream. Since we eat with our eyes I wanted the pop of vibrant red roses visible. By maximizing the attributes of both fragrant and stunning roses I was able to capture the balance I was searching for.
I partially baked it in a spring form pan before cutting it into the traditional triangle wedges.
After they came out of the oven and cooled a bit I drizzled them with a glaze of confectioners sugar, vanilla, and a bit of milk. Then sprinkled some freshly opened lavender flowers.
Although these were the best scones I have ever eaten my daughter suggested I add a bit of lemon zest to brighten up the flavor just a bit. So the second batch I made had lemon zest. Unfortunately, I forgot to add the vanilla. Then my wise and wonderful daughter suggested serving it with a scoop of vanilla ice cream. Having a scone a la mode was delicious!