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Lavender Scones

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“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.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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°F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.
  3. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough.
  4. Turn dough onto a floured surface and knead 3 to 5 times.
  5. 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.

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