I attended the Oregon Lavender Festival this past weekend, and stopped at Willakenzie Lavender Farm to check out their lavender and their adorable alpacas. I bought a bouquet of lavender there and have enjoyed its beauty and scent on our dining table. But I wanted to experience the lavender with another sense: taste!
I sampled a lavender cupcake and a lavender-lemon shortbread cookie by Luckee Dutch Cookies at the farm, and they were delicious. I wanted to bake something with a little bit of my bouquet. I didn’t get the culinary lavender on offer, but could still use the lavender I had purchased. So: lavender lemon scones, to also incorporate my husband’s love of lemon desserts.
I started with this recipe by Tasha Kaye, and adapted it a bit to use my fresh lavender and to add lemon and a light glaze.
Vegan Lavender Lemon Scones
1 cup whole wheat flour
1 cup all-purpose flour
Pinch of salt
1 tsp baking powder
1 tsp baking soda
1/4 cup Earth Balance margarine (I was a little short on this, so added some unsweetened applesauce to make up the difference)
4 tbsp sugar
1/4 cup fresh lavender buds
1 tsp lemon zest (save the rest from a large lemon for the glaze)
1/2 cup almond or soy milk
Juice of one large lemon
Remaining lemon zest (about 1 1/2 tsp)
Powdered sugar (start with 1/4 cup)
1. Preheat oven to 425 degrees.
2. Blend flours, salt, baking powder and baking soda in the bowl of a food processor.
3. Add Earth Balance, sugar, lavender, and lemon zest to mixture. Pulse until mixture is crumbly.
4. With processor running, pour milk into bowl slowly until dough is fully moistened and sticky.
5. Scoop out dough by generous tablespoonfuls onto a parchment paper-covered baking sheet. (The original recipe I used describes other ways to shape the scones, but I just did it an easy way.) Bake for 12-15 minutes or until golden on edges.
6. Allow scones to cool completely on wire rack.
7. Whisk lemon juice, zest, and 1/4 cup powdered sugar in bowl. Add more sugar and/or water until glaze is at desired thickness and sweetness. (I was winging it on this part, and did not make a very thick glaze — my approach does not look like Starbucks’ scone glaze, for example, but I prefer a less sweet topping anyway.)
These came out just right, with a subtle lavender flavor (not like a mouthful of perfume) and a fresh lemony taste as well. I think I’ll look forward to lavender season now, just as I look forward to other fruit and vegetable seasons.
Source: Sivek Engagement