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Lavender Scones

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Lavender Scones

Post  Lavender Debs on 6/5/2010, 9:18 am


The lavender was not actually grown IN my SFG, but in my lavender garden just outside of my SFG. I need to use last year’s stash up before the next wave of pink and purple comes on. The fresh from the oven scones were like a mystical transport to a summer lavender field in Sequim. A curtain of rain made a cold boundary just beyond the umbrella but the scent was all summer.

Recipe posted at Music of the Rain:
http://musicofrain.wordpress.com/2010/06/05/lavender-scones/
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Re: Lavender Scones

Post  Icemaiden on 6/5/2010, 5:19 pm

That looks lovely! Have you tried lavender and chamomile tea? It is really good.

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Re: Lavender Scones

Post  Lavender Debs on 6/5/2010, 5:34 pm

Mmmm, yes, I've made it from my garden.
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Re: Lavender Scones

Post  Megan on 6/5/2010, 6:25 pm

Oooh, you are making me hungry!!! I still miss the lavender farm on Whidbey. I wonder if I can cram a few lavender plants into my butterfly/bee garden. thinking
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Re: Lavender Scones

Post  1chichi on 6/6/2010, 12:20 am

I love the teapot for one! Nice photography.
I never tasted anything w/ lavender in it. I hear the ice cream is good too.
Lavender will have to be in my next sfg.
Is it ez to grow?
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Re: Lavender Scones

Post  Shoda on 6/6/2010, 1:56 am

Those look delicious! Scones for breakfast are one of my favorites! I never heard of anyone eating lavender. I thought it was grown for perfume. Shows you what I know. I will have to find some lavender and give the recipe a try.

The recipe says the buds... flower buds I assume. Is that the only safe part to eat? Do you leave the stem on them or pull the petals out?
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Re: Lavender Scones

Post  Lavender Debs on 6/6/2010, 11:21 am

You CAN use any part but generally the buds are the part you want. They contain oil that gives both a savory AND sweet floral depending what it is paired with. Lavender is so easy to grow and so pest free that I cannot imagine why it wouldn't be organic.... but you need to make sure that you have organic lavender before you cook with it. I suppose that sometimes it is treated for color or to prevent the buds from falling off of the stem if it is sold for crafting.

Before I started growing my own I used to find lavender at health food stores in the bulk section. If you have a choice, start with Provence. It has a nice balance. Some that are grown for oil smell great but have a strong camphor taste in sweet things. Probably the best introduction is to get Herbs de Provence from a lavender grower (in Washington they are Lavender Wind Farm on Whidbey Island that Megan mentioned, Pelindaba on San Juan Island and the two on the Olympic Peninsula that are geared for mail order are Purple Haze and Jardin du Soleil. All of them have web pages.) H de P is a familiar taste with a kick when it is used to replace the herbs you would normally use in tomato sauces, on chicken or fish, or to flavor roast vegetables or focaccia.

My next project is to grow and blend the ingredients for Herbs de Provence….but first I have to get fennel to grow AND make seed.

Hidcote Lavender for THE BEST pink lemonade.
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