BlackBerry Lavender White Chocolate Scones
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter grated on a box grater just like cheese
3/4 cup buttermilk + more for brushing
1 tablespoon vanilla extract
2 cups fresh or frozen blackberries
1 cup white chocolate chips
1/3 cup milk
2 tablespoons butter
2 tablespoons dried lavender or use 2 teaspoons for a less intense flavor
1 cup powdered sugar
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a mixing bowl, combine the flour sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blackberries and white chocolate chips.
Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.
Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lavender glaze (see below). Serve warm with butter.
Place the milk and butter in a small saucepan and set over medium heat. Cook until the milk is steaming, but not boiling. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine mesh strainer and discard the lavender. Stir in the the powdered sugar, adding water if needed to thin the glaze. Drizzle the glaze over each scone.
Lemon Lavender Custard
2 cupsfat-free milk
2 tablespoonssugar or sugar substitute* equivalent to 2 tablespoons sugar
1 1/2 teaspoonsdried lavender buds or 2 sprigs fresh lemon thyme or thyme
3/4 cuprefrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/3 cuppurchased lemon curd
Fresh lavender, fresh lemon thyme or thyme sprigs, or edible flowers (optional)
Lila's Lavender Shortbread Cookies
1 1/2 cups (3/4 pound) butter, at room temperature (no substitutes)
2/3 cup sugar
2 tablespoons very finely chopped lavender florets (fresh or dried)
1 tablespoon chopped fresh mint
2 1/3 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
Preheat oven to 325°F.
Cover bottoms of two baking sheets with parchment or brown paper. In a large bowl, cream together the butter, sugar, lavender, and mint with an electric mixer. Mix until light and fluffy, about 3 minutes. Add flour, cornstarch, and salt and beat until incorporated. Divide dough in half. Flatten into squares and wrap in plastic. Chill until firm.
On a floured board, roll or pat out each square to a thickness of 1/2 inch. Cut the dough into 1 1/2 -inch squares or rounds. Transfer to baking sheets, spacing cookies about 1 inch apart. Prick each cookie several times with a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Sprinkle with lavender powdered sugar.
Garnish with lavender powdered sugar: Put a 4 or 5 sprigs of lavender flowers in a sealed jar with powdered sugar for a day before using the sugar. Makes about 4 dozen
Lavender Wine Jelly
- 1/4 Cup dried Lavender Leaves
- 2 1/2 Cup Boiling Water
- 4 1/2 Cup Sugar
- 1/4 Cup White Wine
- A few drops of purple food color.
- 1/2 Bottle Liquid Pectin
- Sterilize jars - keep them hot. If using glasses, prepare paraffin. If using jars, prepare lids as manufacturer directs.
- Pour boiling water over lavender and let steep for 15 minutes. Strain and measure 2 cups of this herb tea into saucepan. Stir in sugar, wine and coloring. Heat to a full rolling boil, stirring constantly. Pour in pectin and return to a boil. Boil hard for 1 minute stirring constantly. Remove from heat and skim off foam.
- Ladle through funnel into hot jars or glasses to 1/2 inch of tops. Wipe tops with a sterile cloth. Seal glasses with 1/8 inch layer of paraffin. If using jars, screw on tops.
Lavender Simple Syrup
- 2 cups water
- 2 cups granulated sugar
- 2 tablespoons fresh or dried lavender blossoms
- Bring all ingredients to a boil in a large, stainless steel saucepan. Remove from heat and allow to steep 30 minutes.
- Strain, chill and refrigerate, tightly covered. Use to sweeten hot or cold drinks. Delicious in ice tea or lemonade.
Lavender Shortbread Cookies
- 3 cups unsalted butter, softened
- 2 cups granulated sugar
- 6 cups flour
- 1/2 teaspoon salt
- 1 T. vanilla extract
- 1 teaspoon lemon extract
- 1 T. dried lavender buds
- Preheat the oven to 325 degrees F.
- Cream the butter and sugar until light and fluffy. Sift flour and salt. Add to butter mixture and stir until well incorporated. Add vanilla extract, lemon extract, and lavender buds. Form dough into logs roll in lavender colored sugar and wrap in plastic wrap. Refrigerate until firm. Slice dough into 1/2 thick slices. Lay cookie slices on parchment lined baking sheet. Bake for 10-15 minutes or until edges are slightly golden.Sprinkle with lavender powdered sugar!
- 2 cups flour
- 1 Tablespoon baking powder
- 4 Tablespoon butter
- 1/4 Cup sugar
- 2 Teaspoon fresh lavender florets or 1 Teaspoon dried culinary lavender roughly chopped
- About 2/3 Cup milk
- Heat oven to 425 degrees. Sift together the flour and baking powder. Rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Stir in the sugar and lavender florets, reserving a pinch of lavender to sprinkle on the top of the scones before baking them.
- Add enough milk to make a soft, sticky dough. Bind the mixture together and then turn the dough out onto a well-floured work surface. Shape the dough into a circle, gently patting the top to give a 1inch depth. Using a floured cutter. Stamp out 12 scones. Place on a baking sheet.
- Brush the tops with a little milk and sprinkle with the reserved lavender. Bake for 10-12 minutes until golden. Serve warm, with plum jam and clotted cream.
- 1 cup water
- 1 (3 inch) cinnamon stick
- 1/2 tsp whole coves
- 3 TBS fresh lavender flowers OR
- 1 TBS dried lavender
- 1 (6 oz.) can frozen limeade
- 2 cups 100% Concord purple grape juice
- 1 lime, sliced
- 1 liter bottle seltzer or
- ginger ale, chilled
- In covered 1 quart saucepan, heat water, cinnamon, and cloves to boiling.
- Simmer over low heat 5 minutes; remove from heat.
- Add lavender flowers.
- Cover and let stand 10 minutes to steep.
- Strain the brew into a bowl and discard the particles.
- Stir frozen limeade concentrate into the brew until melted and add grape juice.
- Cover and refrigerate.
- Just before serving, pour into large pitcher.
- Add lime slices and ice.
- Fill pitcher with seltzer and serve immediately.
Makes about 1 1/2 pints
- 2 1/2 cups water
- 1/2 cup sugar
- 4 heads pesticide-free lavender flowers
- Juice of 1 lemon
- Pesticide-free lavender flowers, for garnish
- In a medium-size saucepan over medium heat, combine 1 cup water and the sugar. Bring the mixture to a simmer, stirring, and cook the syrup until it is clear. Remove from the heat and let cool completely.
- In a large saucepan, combine 1 cup of the syrup with the lavender flowers and half the lemon juice. Slowly bring the mixture to a boil over medium-high heat, stirring constantly. Remove from the heat, cover, and let cool completely.
- Strain the syrup through a fine-mesh sieve into a bowl. Add the remaining 1 1/2 cups water. Add the remaining lemon juice if the mixture seems too sweet.
- Transfer the mixture to an ice-cream machine and freeze according to the manufacturer’s instructions.
- Let the sorbet stand in the refrigerator for 10 minutes before serving.
- Spoon into decorative ice cream dishes or stemmed glasses. Garnish with the fresh lavender flowers and serve immediately.
Raw Fig, Cherry, Lavender and Honey Cake
Fills a 7½ or 8 inch cake pan
2 cups macadamia nuts
1 cup desiccated coconut
¼ cup date paste
2 pinches Himalayan rock salt
½ teaspoon vanilla paste
- Process everything till a nice dough forms
- Pat firmly into the base of a 7½ inch cake pan lined with baking paper
- Set aside while you make the filling
1½ cups cashews, soaked overnight
1½ cups young coconut meat (this will be about two coconut’s worth)
¾ cup nut milk
½ cup raw honey
½ cup coconut oil
Juice of one lemon (or ¼ cup)
1 tablespoon organic dried lavender
1 tablespoon vanilla paste
2 pinches Himalayan rock salt
2 tablespoons psyllium husk*
Additional water to assist the blending if needed (perhaps a few tablespoons)
1 cup red cherries, pitted
3 large plump, fresh figs
- Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending
- Now add the psyllium husk and blend again. Transfer to a large mixing bowl
- In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling
- Pour the filling over the base of the cake and set in the freezer
- Transfer to the fridge to soften a little before serving.
Lavender Chocolate Bites
- 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
- 1 tablespoon dried culinary lavender (use less if desired)
- 1 1/2 cups granulated sugar
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 teaspoon vanilla extract
LINE 8-inch-square baking pan with foil.
PLACE evaporated milk and lavender in medium, microwave-safe bowl. Heat on HIGH (100%) power for 1 minute. Cover with plastic wrap; steep for 10 minutes. Strain into medium, heavy-duty saucepan; discard lavender. Add sugar, butter and salt to saucepan; bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
ADD marshmallows; stir vigorously until almost melted. Stir in morsels and vanilla extract until melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Lavender Chamomile Mint Tea with Lemon and Honey
- ½ cup dried lavender flowers
- ½ cup dried chamomile
- ½ cup dried peppermint leaves
- ½ cup dried nettle leaves
- 1 generous pinch ground cayenne pepper
- juice of 2 whole lemons
- ¼ cup honey dissolved in ½ cup warm water
- Combine first 5 ingredients (lavender through cayenne pepper) in a large bowl. Store in an airtight container at room temperature.
- In a large kettle, boil 8 cups of water; remove from heat. Add 3 rounded tablespoons of tea to a tea ball and submerge in kettle. Allow to steep for at least 5 minutes. Use a spoon to press tea against the tea ball walls to extract extra flavor. Stir in lemon juice and honey mixture.
- Allow to cool, transfer to pitcher and refrigerate.
- Serve with or without ice. Enjoy!
More Recipes from CCL
6 teaspoons dried mint
6 cups boiling water
1 tablespoon Central Coast Lavender Farms organic dried lavender blossoms
1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaf frozen in each
Brew the mint in the water in a teapot for ten minutes. Add the lavender blossoms to the pot. Allow tea to cool. Strain the tea and add the ginger ale, grape juice and ice cubes. If serving in a punch bowl, float lavender buds and mint sprigs on top.
Dissolve 1 tablespoon cornstarch in 1 pint cold water. Add 6 drops of lavender essential oil. Place in a spray bottle. Shake before using.
Fresh pressed linens, nicely starched, and lavender fragrance wafting in the air.
Recipe created by Chef Humphrey Morbeck
From the August 2002 issue of O, The Oprah Magazine
Makes about 16 servings
3 cups sugar
7 lavender sprigs (stems and buds), plus additional for garnish*
2 cups fresh lemon juice (from about 12 lemons)
1/2 cup fresh lime juice (from about 5 limes)
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon
and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.
1 cup sugar
1 tablespoon dried lavender blooms stripped from stems
1 cup freshly squeezed lemon juice, strained
Lavender sprigs for garnish
Combine sugar with 2 1/2 cups water in a medium pan. Bring to a boil over medium heat, stirring to dissolve the sugar.
Add the lavender blooms to the sugar water, cover, and remove from heat. Let stand at least 20 minutes (and up to several hours).
Strain mixture and discard lavender. Pour infusion into a glass pitcher. Add lemon juice and another 2 1/2 cups water. Stir well and watch lemonade change color.
Pour into tall glasses half-filled with ice or refrigerate until ready to use.
1 cup unsalted butter
1/4 cup dried lavender, divided
1 1/2 cups sugar — divided
1 1/2 cups plus 2 tablespoons cake flour
1/4 tsp salt
1 TBS grated lemon zest
1 tsp vanilla extract
1/4 cup strained lemon juice
Heat the oven to 350 degrees F.
Butter and flour a 9×5-inch loaf pan.
Melt the butter with 1 TBS of the
lavender in a small saucepan.
Let the mixture steep 10 minutes, then
strain, discarding the lavender.
Set aside to cool.
Beat the eggs and 1 cup of the sugar in
the bowl of a mixer until thick and pale,
about 5 minutes.
Sift together the flour and salt into a bowl.
Using a whisk, fold the lemon zest and one-third
of the flour mixture into the eggs until thoroughly
Fold in the rest of the flour in 2 batches.
In a separate bowl, whisk 1 cup of the batter
with the melted butter and the vanilla.
Add this to the remaining batter and fold to combine.
Pour the batter into the prepared pan.
Bake the cake until a toothpick inserted in the middle
comes out clean, 40 to 45 minutes.
If the top of the cake seems to be getting overly
browned before the center is set, cover with foil
and continue baking.
Meanwhile, combine the remaining 1/2 cup of sugar,
the lemon juice, 1/4 cup of water and the remaining
3 TBS of lavender in a saucepan.
Bring the mixture to a simmer and cook, stirring,
until the sugar dissolves.
Transfer the cake to a wire rack. Using a cake tester
or skewer, poke the cake all over.
Brush the loaf with half of the syrup and let cool
for 10 minutes.
Invert the cake onto the rack, remove the pan and
brush the syrup over the bottom and sides of the cake.
Turn the cake back over and brush with the remaining
syrup. Let cool completely.
1/2 cup sweet unsalted butter softend
8 ounces cream cheese, softened
1/4 cup honey
1/2 cup fresh berries
1 teaspoon dried lavender
Blend the first four items in a food blender, then fold in lavender. Chill.
1 – 8 ounce cream cheese soften
1 – 8 ounce sour cream
1/2 cup lemon verbena leaves, chopped fine
1 teas. Culinary lavender buds
1/4 cup fresh squeeze lemon juice
Mix all ingredients and chill overnight in the refrigerator.
Serve with apple slices. pear slice or cookies.
1 Tablespoon Dried lavender
1 Cup Boiling Water
Bring water to a boil, remove from heat, stir in the lavender, steep 20 minutes, strain, add lavender water to lemonade and serve chilled.
Cover 1/4 cup lavender flowers with 1 cup boiling water and let steep 10 minutes. Strain.
Combine lavender infusion with 1-12 oz. can frozen lemonade concentrate and 1 cup grape juice. Add 1 quart water. Chill. To make: fill glass 1/2 full of lavender lemonade over ice, then top up with lemon-lime soda or champagne. Add a lavender sprig.
2/3 cup corn starch
6 tbsp. white clay
3 tbsp. dried lavender
Grind whole Lavender flowers in a clean coffee grinder to desired fineness. Use a glass bowl, mix arrowroot powder, cornstarch and Lavender. Optional to add a few drops of essential oil to boost scent. Stir.
Store in a glass sealed container. Nice as a gift in a shaker bottle with holes in the top.
Yield: 2 cups, 12 servings
This vinaigrette is perfect on salads. A bit of tang with the lime brings out the flavor of the lavender.
3/4 cup sour cream
1/3 cup rice wine vinegar
1/3 cup honey
1/3 cup olive oil or grapeseed oil
1 tsp lime or lemon juice
1 tsp Central Coast Lavender Farms Herbs de Provence
1 1/2 tsp dried culinary lavender (ground to a fine powder in a coffee mill)
Combine all ingredients in a pint jar and shake well. Pour it on salad greens or vegetables. Keeps for several days in the refrigerator and gets better as it “tishes.”