Recipe by cookiedog
I saw this recipe in the May 2007 issue of Sunset Magazine and just had to post it! After suggestions from Mikekey and Alskann I have halved the amount of lemon zest and doubled the amount of lavender. Thanks for the help.
Top Review by Cupcake-Princess
Yum! I served these with homemade lemon curd, I loved the lavender flavor in these scones. They were a little dry, but they were still very good. I did'nt strain the lavender I just kept it in and they looked really pretty. Thanks for the great recipe!
- 1⁄2 cup milk
- 2 teaspoons dried culinary lavender
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup butter, chilled and cut into small pieces
- 1 tablespoon fresh lemon zest
Directions See How It's Made
- In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
- Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
- Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
- Turn dough onto a floured surface and knead 3 to 5 times.
- Form dough into a 6-inch wide circle. Cut into 6 wedges. Arrange wedges 2 inches apart on a baking sheet and bake until golden, 20 to 25 minutes.