A passion for lavender

COURTESY OF THE BOHEMIAN CAFÉ & CATERING CO. IN KELOWNA, B.C.

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Bohemian Lavender Scones (Makes about 20)
“These scones freeze well and toast up beautifully,” says Litti Birker of The Bohemian Café & Catering Co.

1⁄3 cup (75 mL) granulated sugar
2 tbsp. (30 mL) 1 tsp. (5 mL) baking powder
4 1⁄2 cups (1 L 125 mL) bread (high gluten) or all-purpose flour
1 cup (250 mL) margarine or butter
2 eggs
2 1⁄3 cups (575 mL) milk
1⁄2 tbsp. (7 mL) fresh or dried lavender buds

Preheat oven to 350°F (180°C).
Mix first three ingredients in a bowl; cut in margarine or butter.
Whisk eggs in a separate bowl; add milk.
Stir lavender buds into dry mix.
Gently fold milk mixture into dry mix; dough should be just moistened and slightly crumbly. Do not over mix.
Using a 1⁄3 cup (75 mL) measure, scoop out dough and pat into desired shape, 11⁄2 inches (3 cm) thick. Arrange on parchment-lined or lightly greased baking sheet.
Bake for 20 minutes or until golden.

THE FOLLOWING RECIPES ARE COURTESY OF THE OKANAGAN LAVENDER HERB FARM

Lemonade (Makes 11 cups (2.75 L))
1 cup (250 mL) fresh (tightly packed) or dried lavender buds
2 cups (500 mL) boiling water
8 cups (2 L) cold water
1 cup (250 mL) fresh lemon juice
1 cup (250 mL) sugar
Lavender stems and fresh strawberries for garnish

In a non-reactive (such as stainless steel) saucepan, steep lavender in boiling water for 15 minutes; pour through a clean coffee filter.
In a large pitcher, stir together cold water, lemon juice and sugar. Add lavender infusion, ice, lemon slices and fresh lavender blossoms. Serve with strawberries skewered with lavender stems.

Lemon Cake (Makes one 9-inch (23-cm) cake)
1 cup (250 mL) cream cheese
1 cup (250 mL) butter, softened
1 1⁄2 cups (375 mL) white granulated sugar
3 eggs
1 1⁄2 tsp. (7 mL) vanilla
2 tbsp. (30 mL) lemon juice
2 1⁄4 cups (560 mL) all-purpose flour
1 1⁄2 tsp. (7 mL) baking powder
1 tbsp. (15 mL) fresh (tightly packed) or dried lavender buds, finely chopped
1 tbsp. (15 mL) grated lemon peel
1 cup (250 mL) icing sugar, sifted
1⁄4 cup (60 mL) lemon juice

Preheat oven to 350°F (180°C).
In a large bowl, blend cream cheese with butter until smooth; mix in sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla and 2 tbsp. (30 mL) lemon juice.
In another bowl, combine 2 cups (500 mL) flour with baking powder. Stir into batter. Combine remaining 1⁄4 cup (60 mL) flour with lavender and lemon peel. Stir into batter.
Pour batter into a 9-inch (23-cm) buttered springform pan. Bake for 50 to 60 minutes or until cake is firm when gently pressed in centre.
For glaze, combine icing sugar with 1⁄4 cup (60 mL) lemon juice in a small bowl.
When cake is ready, remove from oven and let sit in pan for 5 minutes. Remove cake from pan and place on rack. Let cool.
Drizzle with glaze.