 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
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. Ingredients:
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 |
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.
|
|