Lavender Scones

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 375u00b0F In a food processor, whirl flour, sugar, baking powder, baking soda, and salt.

3. 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. 4

   Turn dough onto a floured surface and knead 3 to 5 times.

5. 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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