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 picture take by Peggie Moje |
Lavender
Lemonade Kailai's own recipe 4 cups water 4 fresh lemon 1/2 to 1 cup of sugar ( personal preference ) 1 tablespoon of dried lavender seeds Squeeze the lemons and set the juice aside. Boil one cup of water and dissolve the sugar in it T urn heat off, and put lavender seeds into that hot syrup and let it steep for 10 minutes. C ombine the remaining three cups of water with the lemon juice. Serve in a full cup of ice cubes. |
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Lavender
Scones
from Tea and Tomes in Newport, Oregon 2
cups flour |
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Sift the baking powder and the flour together in a large mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and lavender, reserving a pinch to sprinkle over top of the scones before baking. Add enough milk to make a soft, sticky dough, knead briefly on a well floured surface. Shape the dough into a round about 1" thick. Using a pastry cutter stamp out 12 scones. (I cut mine with a knife into wedges). Place scones on prepared baking sheet, brush tops with a little milk and sprinkle on the reserved chopped lavender. Bake 10 to 12 minutes until golden. Serve warm with cream (clotted, if you can come by it) and jam.
Joe, Paula & Jonah Nuspl, from Beaverton, |
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If you would like to share a lavender recipe with our site, please email it to us. |
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Copyright
2005, Lavender Valley, Hood River, OR |