LAVENDER – FROM FIELDS TO TABLE
So, the last time we “spoke” Richard was improvising and testing recipes for a new lavender cookbook. Then we broke for a week of thanksgiving with family in northern California, including wine tasting in Lodi (but more on that in future blogs)…
Now that we’re back in L.A., it’s time to tell you about his most recent kitchen foray. Lavender scones! A recipe submitted by Sandy Messori for cookbook consideration. Can I just say, skoal to these scones. Whether you serve them at tea time with your favorite jams or have them as a midnight snack while dressed in your jammies, they are absolutely delicious. I think this is a winner for the new cookbook.
No need to say anything else except here’s the recipe.
1 tablespoon dried culinary lavender flower buds
1-1/3 cup heavy cream
2-1/4 cup flour
1 teaspoon baking power
¼ teaspoon baking soda
1 tablespoon sugar
¼ lb (1 stick) unsalted butter
Preheat oven to 375 degrees
Combine lavender and 1 cup cream and bring to a boil.
Let steep until cool, then refrigerate for several hours. Strain cream. Discard lavender.
Sift flour w/ baking powder, soda and sugar and put in a food processor.
Cut up the butter and add it to the flour mix in the food processor. Pulse until little balls form. Stir in the cup of cream and mix until dough holds together.
Wrap the dough in plastic wrap and chill well.
On a lightly floured board, roll out the dough, ½ inch thick for tiny scones, ¾ inch for larger scones.
Cut out 1-1/2 inch circles for small scones, or 3 inch circles for larger scones w/ a cookie or biscuit cutter. Gather scraps and repeat.
Arrange ‘rounds’ on a greased cookie sheet or a silpat. Place close together, brush tops w/ remaining 1/3 cup of cream for a glazed finish...
...and bake until puffed and golden brown… 20-25 minutes.
I especially love them when they’re still warm from the oven and dripping w/ butter.
Volume One of the Ojai Lavender Cookbook