Lavender Scones

• 1/2 cup milk
• 2 teaspoons dried culinary lavender
• 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 butter, chilled and cut into small pieces
• 1 tablespoon 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 375u0b0F 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.

milk, culinary lavender, flour, sugar, baking powder, baking soda, salt, butter, lemon zest

Taken from www.food.com/recipe/lavender-scones-225080 (may not work)