Last weekend, my friend Nicole and I escaped the city for a little rural Virginia fun. We spent the morning picking lavender at a little farm south of DC (emphasis on little). We soaked in the beautiful weather, dodged bees (and a heard of other pickers), and basked in the gloriously fragrant field. It was a strange, but a lovely way to spend a Saturday morning.
The English lavenders, which we harvested, have a sweeter fragrance and are great for cooking. It adds a floral – sometimes peppery note – to dishes, making it great for both savory and sweet recipes. To use culinary lavender fresh, pick it when most of the buds are still partly closed. Thoroughly rinse the blooms by immersing them in water to remove any insects or soil. Lay the flowers gently on paper or cloth towels and dab dry. Remove the lavender buds and blooms from the stems by rubbing your fingers from the base of the stem to the top removing the flowers as you go.
(To dry lavender for culinary use, snip the stems off the plant just after the flowers. Hang the stems upside down in a warm, dark, dry spot. Let them dry for at least a week, or longer depending on the humidity in your area. Once dried, remove the buds and store in an airtight container in a dark, dry place for up to a year.)
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 tablespoons fresh lavender (1 tablespoon dried)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cut into small cubes
- 1 large egg, lightly beaten
- 3/4 cup cold buttermilk
- 1 cup fresh blackberries
- 2 lemons
- 3/4 cup sugar
- 1/4 cup unsalted butter, room temperature
- 2 large eggs
- pinch of salt
- Place a rack in the upper third of the oven and preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt.
- Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.
- In another bowl, combine egg and buttermilk and beat lightly with a fork.
- Add to flour mixture all at once, stirring enough to make a soft dough.
- Fold in the blackberries.
- Turn out onto a floured board and knead about 15 times.
- Roll or pat out into a 1-inch thickness.
- Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps.
- Place on the ungreased baking sheet.
- Bake for 15-18 minutes or until golden brown on top. Serve warm with lemon curd.
* This recipe is adapted from Joy the Baker.
- Zest the 2 lemons, being careful to avoid the white pith.
- Juice the lemons (should yield approximately 1/4 cup). Set aside.
- Using a food processor fitted with a steel blade, pulse the sugar and zest together until the zest is very finely minced into the sugar.
- In a large bowl, cream the butter and beat in the sugar and lemon mixture.
- Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The lemon curd will thicken at about 170 degrees F, or just below simmer.
- Remove from the heat and cool. Store refrigerated in an airtight container for up to two days.
* This recipe is adapted from The Barefoot Contessa Cookbook.