Last weekend, we had a blast at our first Lavender Festival. Geri, our gardening expert, helped guests learn all there is to know about lavender, including all the various varieties and how they can be used beyond the garden. We also sampled delicious Lavender Honey Cupcakes and Lavender Scones, made by chef Zhanna. Below are the recipes to these scrumptious and simple recipes in case you didn’t grab a copy at the festival!
Lavender and Honey Cupcakes
Recipe complimentary of FabFood.com
For the cupcakes:
1 cup butter, softened
1 cup superfine sugar
2 cups self rising flour
1 teaspoon vanilla extract
For the Frosting:
1 cup cream cheese, softened
1 pound confectioners sugar
1/3 cup honey
blue food coloring
2 tablespoons dried lavender flowers
Preheat oven to 400°F. Place 18 baking cups in muffin pans. Combine all the cupcake ingredients in a medium bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
For the frosting, beat the cream cheese and confectioner’s sugar in a medium bowl with an electric mixer, until light and creamy. Beat in the honey and a few drops of the food coloring. Stir in half the lavender flowers. Spread the frosting onto the cupcakes and sprinkle with the reserved lavender flowers. Store without frosting in an airtight container for up to 3 days, or freeze for up to 3 months.
Sweet Lavender Scones
Recipe complimentary of bonappetite.com
3 cups all-purpose flour plus more for surface
3/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes
1 cup plus 2 tablespoons buttermilk
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar. Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool. Serve with your favorite French butter or lemon curd.