Recipes

Lavender Sugar Scones

Servings: 8

2 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
¼cup white sugar
½ cup butter & shortening mixed
½ cup milk +
1 egg
½ cup raisins or dried cranberries

¼ cup lavender sugar +

Mix dry ingredients together.
Cut in butter and shortening with a pastry blender until crumbly.
Whisk egg and milk together.
Pour liquid into dry ingredients.
Add raisins or cranberries.
Knead a few times and pat into a circle one half to three quarters inch thick and place on a lightly greased cookie sheet.
* Brush with extra milk and sprinkle with lavender sugar.
Score into eight wedges. Bake at 350ºF for 20 minutes until golden brown.

124 Calories per serving: 1g fat, 4g protein, 25g carbohydrate, 2mg Cholesterol, 385mg Sodium

FestivaLavender Lemon Shortbread

1 cup butter, at room temperature 
1/2 cup icing sugar
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon vanilla
zest of one large lemon, grated
1 tablespoon lavender, finely chopped
2 tablespoons lavender sugar (recipe following)

Cream butter and sugar together in a mixing bowl until well blended and light-coloured. Sift the flour and salt together in another bowl, and add to the butter and sugar mixture. Add the vanilla, lemon zest and lavender and blend thoroughly. Roll the dough into a ball and wrap in waxed paper, refrigerate for 2 to 4 hours. Press the dough into an 8-inch square pan. Sprinkle with lavender sugar and chill in refrigerator a further 45 minutes

Bake in 350 degree oven for 20 minutes until the shortbread turns a light golden. Cool in pan and cut into 16 portions.

Lavender Sugar

1/3 cup fresh lavender flowers
1 cup white granulated sugar

Mix well. Store in an air-tight jar in a dark place. Will keep for a year. Use in cooking and flavouring.