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Lavender gives scones
a floral flavor

Stretch your mind beyond the idea of lavender soap, sachets and bath powder and you'll enter the very fragrant and flavorful world of lavender-infused foods.

Grace Gusman opened her tastebuds to the lavender scones from Alii Kula Lavender on Maui, pronounced them "delicious" and wrote for the recipe.

Lani Weigert, director of marketing for the lavender farm, said the scones are made by Jeanne the Bread Lady especially for Alii Kula and the recipe is a secret.

But that does not mean all is lost for lavender-lovin' Oahu scone-eaters. Alii Kula comes to the Saturday Farmers' Market at Kapiolani Community College every month or so, bringing 200 to 300 scones.

The market officially opens at 7:30 a.m., but "people are pushing against our table at 7:10," Weigert says. The scones are usually sold out by 9 a.m.

So, get ready, get set ... Alii Kula is due for a KCC visit this weekend. If you're desperate for a scone, it's best to place an order at (808) 878-3004. If you miss out, they'll also be selling a scone mix.

If you'd still like to bake your own, this recipe is adapted from one by Hood River Lavender, an organic farm in Mount Hood, Ore.

Note that you must use food-grade lavender. A sprig from a florist could be treated with insecticide. Again, head to KCC on Saturday for a supply, or order via www.mauikulalavender.com.

Lavender Scones

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1/3 cup cold butter, cut in pieces
1 cup cream
1 teaspoon dried lavender, or 2 teaspoons fresh
1/2 cup currants
1 teaspoon orange zest
1 egg white, beaten, or 2 tablespoons cream

Sift flour, sugar, baking powder and salt together.

Cut in butter, using a pastry cutter or two knives, until mixture is crumbly. Add cream, stirring just until moistened. Add lavender, currants and orange zest.

Turn dough on lightly floured surface and knead four or five times. If dough is too soft and sticky, add a bit more flour as you knead, but don't overwork dough. Chill 30 minutes.

Preheat oven to 375. Line baking sheet with parchment.

Roll or press dough out 3/4-inch thick; cut with biscuit cutter into 12 pieces. Place on baking sheet. Brush with egg white or cream. Sprinkle with sugar and a few lavender flowers. Bake 15 minutes, until golden.

Nutritional information unavailable.