Lavender Scones II
Lavender Scones II
Mary Houser Caditz
Prep and cook time: 1/1/4 Hours
Makes: 6 scones
Ingredients:
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.
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