With a plethora of lavender this year (I swear that plant never needs water!), I decided to try baking with lavender for the first time. As a note, lavender is something that shouldn't be consumed while pregnant or nursing unless you've consulted with your doctor.
These scones came from The Old Farmer's Almanac Garden-Fresh Cookbook. They're light, not overly sweet, just a touch on the dry side and carry more orange than lavender flavor.
2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. orange zest
2 tsp. fresh lavender
1/2 cup butter
1 egg, slightly beaten
2/3 cup buttermilk
Preheat the oven to 400°F. In a large bowl, combine flour, baking powder, baking soda, salt, zest and lavender. Cut in the butter until the mixture resembles cornmeal. Stir in the egg and buttermilk with a fork.
Turn the dough onto a floured surface, and briefly knead gently. Divide the dough in half, and pat each portion into a 3/4-inch thick round. Cut each round into 6 wedges, and place the wedges 1 inch apart on an ungreased cookie sheet.
Bake 20 minutes or until golden. Serve warm or at room temperature. Makes 12 scones.