Ingredients
-
1/2
-
2
-
1 1/2
-
1/4
-
1 1/4
-
1/2
-
1/4
-
1/3
-
1
-
-
-
-
-
-
Directions
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 , 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!
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Steps
|
1
Done
|
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
Done
|
Preheat Oven to 375f in a Food Processor, Whirl Flour, Sugar, Baking Powder, Baking Soda, and Salt. |
|
3
Done
|
Add Butter and Lemon Zest and Pulse to Form a Coarse Meal. Add Lavender-Infused Milk and Pulse to Form a Shaggy Dough. |
|
4
Done
|
Turn Dough Onto a Floured Surface and Knead 3 to 5 Times. |
|
5
Done
|
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. |
