Some time ago I was fortunate enough to be invited to a morning tea at a pretty lavender farm where there is a shop selling all types of products made from lavender including lavender wine. On the menu at the coffee shop were lavender scones, of course I couldn't resist them.
They were served with vanilla flavoured cream and the combination was delicious. Lavender flowers provide a delightful delicate flavour in foods if they are used sparingly.
Not long after I tried these scones I tried to find a recipe for them but had no luck so I added lavender flowers to my favourite scone recipe and served the scones nice and hot with vanilla flavoured cream sweetened with a little icing sugar.
2 cups self raising flour
½ teaspoon salt
2 teaspoons lavender flowers
¾ cup milk (approx)
a little extra milk to glaze
Grease a scone tray and sift flour and salt into a mixing bowl. Add lavender flowers . Rub in butter with fingertips then add sufficient milk to form a light dough. Turn out on to a floured board and knead lightly . Roll out to 1cm thickness and cut into shapes or use a small cutter. Place on tray and glaze with milk. Bake in a very hot oven (450ºF/230ºC) for 10 minutes or until brown and well risen. Makes approx 21.
Fresh lavender flowers can be used to make lavender vinegar and flavour jams while small amounts of dried or fresh flowers can be combined with savoury herbs to add to stews and soups.
Because of their bitter taste lavender flowers aren't a good choice for crystallised flowers.