These rich lavender scones are perfect for a summer picnic or afternoon tea party. Using lavender oil makes it much easier to control the lavender flavor without getting a soapy flavor.
Preheat the oven to 425° Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk the all-purpose flour, granulated sugar, instant yeast, and salt together in a mixing bowl.
Add the butter to the bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is okay). A pastry cutter makes this step quick and easy.
Pour the milk into a small cup or bowl. Dip the end of a toothpick 1/2-inch (3/4-inch for a bit stronger flavor) into the bottle of lavender essential oil. Stir the toothpick in the milk.
Make a well in the middle of the flour mixture and slowly pour in the milk. Mix with a spatula to form a dough.
Sprinkle some flour over a smooth work surface. Turn the dough out onto the work surface.
Work the dough quickly so it comes together into a cohesive ball. (It will be a bit shaggy, not smooth.) Flatten the dough into a square that is about 1-inch thick. Cut the dough into 9 squares, then move them to the prepared baking sheet.
Brush the tops of the scones with a bit of milk and sprinkle them with granulated sugar.
Bake them in the preheated oven for 16 -- 17 minutes, or until the edges have turned golden brown in color.
doTERRA's Lavender Essential Oil can be ordered online here.