Lavender scones

Thanks to Girl In An Apron I have a new lavender recipe!  It would not be possible to have too many, mes amis.  The oven had hardly cooled from baking cupcakes when I decided to give her recipe a try.  College-age son's girlfriend was visiting earlier in the week and she read the newspaper article I wrote about lavender.  She didn't know that it is edible (I am quite certain I didn't even know that lavender was anything other than a color at her age...) and said she would like to taste something made with it.  Son is heading to see her in just a little while so I pulled out the lavender florets, flour, baking pan and parchment paper and got busy.
Girl In An Apron's recipe doesn't call for sugar, but I added some anyway.  I drizzled my finished scone, still warm from the oven, with Arles Sophie's miel de lavande, lavender honey, that I brought back from my March trip to the Saturday marché.  I can't hoard it forever, I guess...  After all, I plan to go back next year and I can replenish my supply then.  My kitchen now smells like lavender cream and warm scones.  Heaven on earth...

Check out her photos.  They are incredibly beautiful.

Girl In An Apron's Lavender Scones
(makes 6-8 depending on the size)

1/2 c. milk (I used 1/4 c. milk and 1/4 c. half and half)
3/4 tsp. lavender florets (more to taste)
1 c. organic whole wheat flour
1 c. unbleached all-purpose flour
1/4 c. granulated sugar, optional (or even less to taste)
2 tsp. baking powder
Pinch sea salt
4 Tbsp. cold unsalted butter, cut into cubes
2 eggs

Preheat oven to 425F.
Pour milk into small saucepan and place over medium low heat.  Stir in lavender florets.  Heat gently, stirring often, for about 10 minutes.  Press down on the florets while stirring to extract the maximum flavor.  Remove from heat, strain and allow to cool.
Mix flours, baking powder, salt and sugar, if adding, in a medium bowl.  Blend in butter with a pastry blender or with your fingers until you have crumbs.  Add eggs one at a time, mixing in each with a fork.  Slowly pour in cooled milk, adding enough to make a soft dough.
Turn dough onto a floured work surface.  Gently and briefly knead dough.  Form into a disk and roll out to 1-inch thick circle.  Using a sharp, floured knife, cut into triangles.  Transfer to baking sheet lined with parchment paper.  Press a few lavender florets into the top of each one, if desired.
Bake for 10 minutes until golden.

Bon appétit, Girl In An Apron!