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Home Grown Recipes
Bohemian Lavender Scones
These scones freeze well and toast up beautifully, says Litti Birker of the Bohemian Cafe and Catering company in Kelowna, BC.
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) + 1 tsp (5 mL) baking powder
4 1/2 cups (125 mL) bread (high gluten) or all-purpose flour
1 cup (250 mL) butter
1 1/3 cups (575 mL) milk
1/2 tbsp (7 mL) fresh or dried lavender buds
1) Preheat oven to 350 degrees fahrenheit (180 degrees Celsius)

2) Mix first three ingredients in a bowl; cut in butter.

3) Whisk eggs in a seperate bowl; add milk.

4) Stir lavender buds into dry mix.

5) Gently fold milk mixture into dry mix; dough should be just moistened and slightly crumbly. Do not overmix.

6) Using a 1/3 cup (75 mL) measure, scoop out dough and pat into desired shape, 1 1/2 inches (3 cm thick). Arrange on parchment-lined or lightly greased baking sheet or directly on stoneware baking stone.

7) Bake for 20 minutes or until golden brown.

Makes about 20 scones.

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