*Lavender Scones

You will need:
160 ml milk

YOU WILL NEED
1 tbsp lavender flowers, 310g plain flour
1 tbsp baking powder
1 tsp salt
110g butter
100gm sugar.
Method:
Heat the milk and lavender together in a pan to a near boil, then allow to steep long enough to cool. -- Strain and make up the milk back to 160ml. -- Sift the flour, add the baking powder and salt, then mix in the butter till well blended. -- Add the sugar and milk, and form a soft dough. -- Knead about a dozen times on a lightly floured board. -- Shape individual scones, and place in a preheated oven at 220 C/425 F/gas 7 for about 12 minutes till lightly browned. -- Serve with cream and blackberry jam.

Lavender & Vanilla Butter Biscuits

This is a lovely recipe with a delicate, yet distinct flavour. The lavender comes through, without being bitter, and is softened by the vanilla.
YOU WILL NEED:
75g/3oz caster sugar
seeds from one vanilla pod
175g/6oz butter, softened
175g/6oz plain flour
75g/3oz cornflour
2 1/2 tsp dried lavender flowers
2 tbsp caster sugar, for dusting
METHOD:
1) Set the oven at 170 C/325 F/gas 3, and grease two baking trays. You will need a cooling wrack.
2) For best results mix the sugar with the vanilla in advance (overnight), but the recipe will work if you do it before baking. Place the butter and flavoured sugar together in a bowl and mix well.
3) Sift the two flours, add the lavender and blend with the butter mixture to form a soft dough.
4) Place the dough on a lightly floured surface, knead gently and roll out. Cut out shapes with cutters, and place each biscuit on the baking tray. Prick lightly with a fork.
5) Bake for 15 minutes. Cool on the tray for a few minutes before moving to the wire wrack. Sprinkle with caster sugar.

Order Lavender for Baking

This lavender has specifically been chosen to be used in baking. It has been hand sifted to remove the less flavoursome stalks etc. It is a culinary addition that is gaining more popularity in baking and confectionary, which is great, as lavender offers a distinct aromatic, floral flavour, but add sparingly as the strong flavour can cause bitterness with over-use. It is a traditional ingredient of herbs de Provence, though it is removed from most commercial blends; though jACKrABBIT supplies the traditional blend.
Lavender Basics
Lavender Honey: Use 4 parts honey to 1 part lavender flowers. Bring the mixture to the boil, then remove from the heat. Allow to steep for 30 minutes, strain, then use in cooking, tea, toast, or drizzle over fruit.
Lavender Cream: Use 1 tbsp lavender flowers to 400ml cream. Crush the lavander, and infuse in the cream for 3 hours. Strain before using in tea, baking or with fruit.

Lavender Flowers for Baking, refill, 15g. £1.20.

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