Lavender-licious

Lemon Lavender Scones were the baking adventure upon which I embarked recently. We planted (ok, my mom did it - she plants, I reap) several different varieties of lavender last year and this year, including a couple that were labeled "culinary." I did not, however, keep track of which ones were which so I just guessed for this recipe.

I like to use a 1/2 and 1/2 combination of unbleached white flour and whole wheat pastry flour. I have a special place in my stomach for Bob's Red Mill Whole Wheat Pastry Flour, it is a finer grained species of wheat flour. If you haven't tried this, I highly recommend it - much healthier for your family.

My original was not lavender-y or lemony enough so I modified the recipe so that more of the lemon and lavender flavor comes out. I glazed the scones with a lemon-powdered sugar glaze.

A word about flour prices: At my local Fred Meyer, prices for Bob's are actually comparable to the regular flour in the bakery section. This includes the bulk section where you can also find whole wheat, albeit not the "pastry" kind that Bob does.

Lemon Lavender Scones

1 cup flour

1 cup whole wheat pastry flour

1 tablespoon baking powder

1/4 cup sugar

1/2 stick of butter (cut in small cubes)

1 egg

1/2 cup milk

2 tablespoons lemon zest

1 teaspoon dried lavender

Preheat oven to 425. Place dry ingredients and butter in food processor and pulse until pea-sized lumps form. Whisk egg and milk together and stream into dry ingredients until sticky dough forms. Turn dough out onto generously floured surface and knead approximately 12 times. Shape dough into a disk about 1/2 inch thick and cut into wedges. Place wedges on baking sheet (greased if you like) and bake for 10-15 minutes until golden. Cool on rack

Glaze:

Mix 3 tablespoons of powdered sugar, 1-2 tablespoons of lemon juice and stripe glaze on scones.

These are a great breakfast treat or perfect for an afternoon of tea with the ladies! Enjoy!