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Lavender Scones

Photo: Leo Gong; Styling: Karen Shinto
Yield Makes 6 scones
Prep and Cook Time: 1 1/4 hours. Notes: Culinary lavender is available at specialty food stores.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.