If you know me, you know that three of my favorite things are peaches, tea time, and lavender. Today while the girls had their quiet time, I made some lovely Lemon & Lavender Scones and also some Lavender Peach Jam. Together or separately, they really capture summer. I can't wait to enjoy the jam when the snow comes to visit in a few months.
And tonight after the girls are in bed, I can't wait to have a cup of the lovely tea I bought in Seattle with a fluffy, fragrant scone. Heaven!
Lemon & Lavender Scones
makes 8
1 1/2 cups AP flour
1/4 cup sugar
1 1/4 t baking powder
1/4 t baking soda
1/2 t salt
zest of 1/2 a lemon
1/2 t lavender (make sure it's not sprayed!!)
5 T butter, cold
1/2 cup milk
juice of 1/2 a lemon
1 T heavy cream
sanding sugar
In the bowl of a food processor, combine the first 8 ingredients, pulse to blend. Add lemon juice to the milk, pour in and pulse until barely combined. Turn out onto a lightly floured surface and pat into an 8 inch disk. Cut disc into 8 wedges. Place on a parchment paper lined baking sheet, brush wedges with cream and sprinkle with sanding sugar. Bake at 375 for about 18 minutes, or until slightly golden on top.
Peach Lavender Jam
1 T lavender (not sprayed!)
1/4 cup boiling water
5 cups peaches, peeled, pitted, and chopped
juice of 1 lemon
4 cups sugar
1 pouch of pectin (or not if you are making freezer jam)
Seep lavender in boiling water for at least 30 minutes. Strain, reserving tea. In a dutch oven, combine lavender tea, lemon juice, peaches, sugar, and pectin. Bring to a boil and let boil for about 5 minutes. Skim off the scum. Continue to boil for another 5 minutes or so until the mixture sets (try dropping some in a bowl of cold water...does it gel together? If so, it's done). Pour into sterilized jars and follow manufacturer's directions.
Mmmmm...summer in a jar!
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