Lavender Scones

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. Preheat oven to 375°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
3. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
4. Turn dough onto a floured surface and knead 3 to 5 times.
5. 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.