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Lavender Lemonade

Lavender Lemonade

4 cups water
4 fresh lemons
½ to 1 cup of sugar ( personal preference )
1 tablespoon of dried lavender seeds

Squeeze the lemons and set the juice aside.
Boil one cup of water and dissolve the sugar in it.
Turn heat off, and put lavender seeds into that hot syrup and let it steep for 10 minutes.
Combine the remaining 3 cups of water with the lemon juice.
Serve in a full cup of ice cubes.

Lavender from Lavender Valley Farm, Hood River, OR

Lavender from Lavender Valley Farm, Hood River, OR

Lavender Scones

from Tea and Tomes in Newport, Oregon

2 cups flour
1 tablespoon baking powder
4 tablespoons butter
¼ cup sugar
2 teaspoons fresh lavender florets
(or)
1 teaspoon dried culinary lavender, roughly chopped
2/3 cup milk, plus extra for glazing

Preheat oven to 425 degrees F. Grease and flour a large baking sheet.
Sift the baking powder and the flour together in a large mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and lavender, reserving a pinch to sprinkle over top of the scones before baking.
Add enough milk to make a soft, sticky dough, knead briefly on a well floured surface.
Shape the dough into a round about 1 inch thick.
Using a pastry cutter stamp out 12 scones.
Place scones on prepared baking sheet, brush tops with a little milk and sprinkle on the reserved chopped lavender.
Bake 10 to 12 minutes until golden.
Serve warm with cream and jam.

—Shared by Joe, Paula & Jonah Nuspl, from Beaverton.

Lavender Farm

Last updated: 07/03/2011    |     Copyright © 2011 Caitlin O'Brien    |     cnobrien@stthomas.edu