(You may remember back a few weeks Lavender was thought to be the herb in our shares. I am happy to say that it will be in our shares this week!)
This week the shares will have the lavender plant! Lavender is a favorite for many gardeners. Some of you will just enjoy the lavender with the pretty flowers in your garden. I think of some of the most beautiful gardens of England when I see lavender. Lavender is a tender perennial. It can be taken inside in the winter and in some cases it will live through the winter outside. Lavender can be planted in the ground and it can do well planted in a pot. Some of you will make use of lavender in cooking and some may find other uses such as drying lavender and making sachets that can be put to good use. The scent from lavender has been known to keep pests away when storing clothing. It is a pretty scent to use in drawers; a sachet can be used near your pillow to help you relax and fall off to a restful sleep. Lavender tea has been known to relieve a headache and imagine how refreshing lavender lemonade could be on a hot summer day. There are recipes for baking with lavender — scones, breads, cakes and shortbreads. Lavender is often paired with the flavor of lemon. A very important word to the wise is that less lavender is always better when cooking or baking. A little lavender will give just enough flavor too much will make you feel as though you are eating perfume! When you are ready to harvest the lavender flowers choose those that look the most perfect. They should have vibrant color and they should not be the slightest bit wilted. Pick the flowers as close as possible to the time of preparation or serving. The best time to cut lavender flowers is in the morning before the heat of the day.
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds (food grade lavender)
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1 1/2 cups of homemade or store-bought lemon curd
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers or cut in using a pastry blender until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool. Serve warm or at room temperature with lemon curd.Share to Print