Lavender Scones

Lavender Scones Recipe
Photo: Leo Gong; Styling: Karen Shinto
Prep and Cook Time: 1 1/4 hours. Notes: Culinary lavender is available at specialty food stores.

Yield:

Makes 6 scones

Recipe from

Sunset

Nutritional Information

Calories 254
Caloriesfromfat 39 %
Protein 4.1 g
Fat 11 g
Satfat 6.8 g
Carbohydrate 35 g
Fiber 1.1 g
Sodium 415 mg
Cholesterol 30 mg

Ingredients

1/2 cup milk
1 teaspoon dried culinary lavender (see Notes)
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 (5 1/3 tbsp.) butter, chilled and cut into small pieces
2 tablespoons fresh lemon zest

Preparation

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°. 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.

3. Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 20 to 25 minutes.

Note: Nutritional analysis is per serving.

Note:

M. Chris Houser, Pomeroy, WA,

May 2007
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