Cooking with Lavendar

I ran into this recipe for lavendar scones in a Sunset magazine earlier this year. Then, when I was roaming around the Whole Foods at Kimble Junction (Park City), I ran into culinary lavendar. Score!

I've never made scones or cooked with lavendar before. The first time I made them, I was worried that the dough was too dry. I added some extra liquid, thinking that would help it hold together better. Even after adding more liquid and butter, this is what it looked like when I turned it out to knead:
I was afraid it wouldn't come together, but actually the scone part of the recipe turned out fine. The lavendar flavor was really weak. I wondered if there was a misprint in the recipe and there should have been a tablespoon instead of a teaspoon of lavendar.


So I decided to make them again with more lavendar. I also saved the lavendar after I separated it form the milk and kneaded it back into the dough. Also, I didn't add as much liquid, just followed the recipe for that. The dough turned out better and the flavor is great. Here's a picture of the final product:

Bedtime snack with herbal tea.