Lavender Scones

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

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 39%
  • Protein: 4.1g
  • Fat: 11g
  • Saturated fat: 6.8g
  • Carbohydrate: 35g
  • Fiber: 1.1g
  • Sodium: 415mg
  • Cholesterol: 30mg

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. 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. 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. 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.
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