Holiday and Sunshine

We could not have asked Mother Nature for a prettier Easter weekend!  With the flowers popping and the sun shining through the trees, I can not help but enjoy every minute of the day.  I’ve never been able to truly decide whether I like Fall or Spring more…today though, I’m voting for Spring.

North Carolina has had its share of Seattle-like weather over the past month; some mornings were so dreary that it took all of my willpower to crawl out of bed.  On days like that, everything just seemed to drag.

Luckily, Mother Nature has decided to celebrate the religious “re-birth” with truly immaculate weather.  I cannot wait to spend every second of my weekend embracing the sunshine and celebrating life!

Off to D.C., I go…with lavender scones!  Have a wonderful weekend with family, friends, and the beautiful weather!

Lavender Scones

1/2 cup milk

1 teaspoon dried culinary lavender (see Notes)

1 1/2 cups all-purpose flour

1/4 cup sugar

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup (5 1/3 tbsp.) butter, chilled and cut into small pieces

2 tablespoons fresh lemon zest

In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.

Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.

Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 15 to 20 minutes.