1 quart fresh squeezed or pre-made lemonade
1 tsp. to 1 tbsp. culinary lavender
1 cup boiling water
Lavender Currant Scones
2 cups pastry flour
1/4 cup baker’s sugar
1 tbsp. baking powder
1/4 tsp. salt (coarse kosher salt)
1/3 cup cold butter, cut into pieces
1 cup heavy whipping cream
1 tsp. orange zest
2 tsp. to 1 Tbsp dried lavender
1/2 cup currants
2 tbsp. whipping cream or 1 egg white (beaten)
Since we live in the Great NW, cooking with salmon is a way of life! Want to add some life into your marinade? Try dried lavender..
Cooking and baking with lavender, or creating drink infusions, can be quite fun with this special ingredient!
Due to differences in the varieties, the key to cooking with culinary lavender is to experiment; start out with a small amount of flowers, then add more as you go. We typically recommend using 1/3 the quantity of dried flowers to fresh.
Be mindful not to add too much lavender to your recipe or it could overpower your dish (and give it notes of perfume.. or soap). Due to the strong flavor, the secret is that a little goes a long way.
Preheat oven to 375. Combine flour, sugar, baking powder and salt together (sift). Use a pastry blender and add the cold butter until the consistency is coarse and crumbly. Add 1 cup whipping cream, stirring just until moistened. Add the half cup of currants, lavender, and orange zest. Turn out on lightly floured surface, and knead 4 or 5 times (don’t overwork your dough). Chill for 30 min. Roll out 3/4 inch thick and cut with round biscuit cutter. Place each scone about 2 inches apart on a nonstick baking sheet that has been covered with parchment paper. Brush the tops of the scones with the remaining 2 Tbsp. of whipping cream or egg white. Sprinkle with sugar and few lavender flowers. Bake at 375 for 15 min. or until golden brown. Serve warm with Devonshire cream and jam. Yields: 1 dozen
Measure 2 tbsp. lavender buds for each cup boiling liquid (usually water or milk). Steep for 30 min., then strain liquid. Lavender infusions can be used to flavor lemonade, ice tea, cakes, cookies and sorbets.
Lavender Powdered Sugar
Seal 1 tbsp. lavender in pint jar with a cup of confectioner’s sugar for at least one day.
Pour boiling water over the lavender and allow to steep for 10 min. Strain out lavender and add to the lemonade. Serve well-chilled.
Cheesy Crab Dip with Lavender (great for the Holidays)
Ground Lavender as a Seasoning
Pulse I tbsp. of dried buds in a spice grinder, then add to ½ cup of sea salt or ½ cup of cracked pepper, then season to taste.