Lavender, White-Chocolate Scones

Adapted from a Cooking Light recipe (can you say, “Low-fat & guilt-free”???); these are my family’s favorite breakfast treat! Light, fluffy & delicious – I always make a double batch!

2 cups all-purpose flour (white wheat does NOT work well here)
3 Tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon salt
5 Tablespoons chilled butter, cut into small pieces
½ cup fat-free milk
1 large egg white
½ teaspoon vanilla
¼ cup dried lavender (I used Harney Lavender tea – make sure yours is edible!)
1/3 cup white chocolate chips

2 teaspoons fat-free milk
2 teaspoons granulated sugar

Preheat oven to 425 degrees.

Measure all dry ingredients into a food processor. Mix briefly. Cut in butter, mixing occasionally. Mixture should resemble a coarse meal.

Combine milk with egg and vanilla. Slowly pour liquid into the food processor, mixing until dough forms a soft ball. Add lavender and white chocolate and mix briefly. Dough will be sticky.

Spray baking sheet or line with parchment paper. Roll batter onto baking sheet, knead dough into ball with floured or oiled hands. Press dough down, flattening into a circle approximately ¼ - ½ inch thick. Score with knife, cutting dough into wedges. Brush 2 teaspoons milk over surface of dough, sprinkle with 2 teaspoons granulated sugar. Bake for 17 minutes at 425 or until golden. Serve warm, or cool on a wire rack.


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