Lavender Walnut Scones

The lavender is in full bloom, giving the yard a riot of color in purple and lavender. The honey bees are as abundant, enjoying each sweet taste of lavender nectar. Although this is the time to harvest the bud, I have a difficult time cutting my lavender for future use. It's so pretty to enjoy just as it is! But, some will be harvested for future cooking projects like this recipe.

Lavender Walnut Scones

1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/3 cup sugar
2 tbsp. organic lavender bud
2 tbsp. vegan shortening (Spectrum)
1 cup soy milk
1 tbsp. pure vanilla
4 tbsp. chopped walnuts
2 tbsp. lavender sugar

Combine flours, baking powder, baking soda, sugar, and lavender bud in a medium bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add soy milk and vanilla. Blend with a fork until dry ingredients are moistened. Do not overstir. Drop dough in 2 tablespoon portions onto baking sheet. Sprinkle with walnuts and dust with sugar. Bake at 400 degrees for 15 minutes or until golden.

Makes one dozen scones.