Thursday, 11 April 2013

Lavender scones

Lavender Scones


  • 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


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.


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