Lavender Scones II

Lavender Scones II
Mary Houser Caditz

Prep and cook time: 1/1/4 Hours

Makes: 6 scones


1/2 Cup Milk

1 1/2 Tsp dried culinary lavender

1/4 Cup Sugar

1 1/4 Tsp Baking Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

1/3 Cup Butter( 5 1/3 T.) (chilled and cut into small pieces)

2 T. Fresh Lemon Zest

1. In a saucepan over heat, bring the milk and lavender to a simmer.Transfer to a small bowl and let steep 15 minutes.  Then cover and chill for 45 minutes. Strain milk and set aside.

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

3. Form dough into a six inch circle. Cut into six wedges.Arrange wedges 2″ apart on a baking sheet and bake until golden, 20 to 25 minutes.