Tonight you get a two-fer. Hopefully this will make up for my absence over the last week and, hopefully again, hold you over until next week (I leave on Friday and will be spending tomorrow evening finishing packing and cleaning).
For the past few days I have been craving scones. I think this has to do with what I made over the weekend: lavender jam. It's more like a thick syrup than a true jam, but it's earthy and a bit sweet. I found the recipe via Brownie Points who linked to another blog. The scone recipe comes from one of my Irish cookbooks.
The scones are simple, and you should have most if not all of the ingredients on hand. What's really nice about the recipe is that it can be adapted (I love adaptable recipes). Sometimes, I stick with the plain scones, as the recipe is written, but other times I like to throw in some chocolate chips. It would also be good with some cinnamon and nutmeg or cardamom. Sprinkled with some brown sugar instead of white, I think it would taste like Christmas.
The jam was fairly straight forward as well. It calls for some alcohol, but it can be made fairly cheaply if you grow your own lavender (I'm looking at you, Sabine). I got my lavender from one of our local farmers' markets from a stall owned by The Spice Market. I'm thinking that when I get home from the reunion, I'll make some more and include it in my jam exchange (depending on how far my package will have to travel, I may even throw in some homemade scones). Just a word to the wise, be sure you really like lavender or are feeling adventurous. It's a different taste than let's say a lavender ice cream. Enjoy!
Recipe from Irish Cooking
2 1/2 cups all-purpose flour
5 Tbl sugar, divided
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cold butter, cut into 8 pieces (one stick)
1.3 cup cold milk
2 eggs, beaten
- Preheat oven to 400 degrees. Place flour, 4 Tbl sugar, baking powder, salt, and baking soda in a large bowl. Mix together.
- Using a pastry blender (or your hands, that's what I do), add butter and mix until the mixture resembles coarse crumbs (the actual recipe calls for using a food processor, but I prefer to use my hands for the whole recipe).
- Reserving 1 Tbl of the milk and egg mixture, add the milk mixture and mix until the flour is blended in and dough is soft.
- Turn out dough onto lightly floured surface. Shape into a ball and place on ungreased cookie sheet. Roll or pat into 8-inch circle. Cut dough into wedges using long sharp knife. Leave wedges in place, keeping circle in tact.
- Brush reserved milk mixture over dough. Sprinkle remaining 1 Tbl sugar over dough. Bake 20-25 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack. Pull wedges apart to serve.
Recipe from JoAnna’s Food
10g dried lavender
50g caster sugar
2tablespoons of honey
100ml crème de cassis
- Put all the ingredients into a heavy saucepan, bring to the boil and simmer for about 30 minutes, until you have a syrup. Pour into a sterilised jar.