Celebrate spring and Easter with these Lavender Vanilla Bean Scones! This is the first recipe I have made using lavender. It is hard to find the dried lavender buds in my area, but I came across some in a World Market while visiting my mom. Some grocery stores carry them and they are also available on Amazon:Lavender Flower and Colorado Spice Lavender Flowers. Make sure the lavender you use is culinary grade. If using fresh lavender, triple the quantity. You can substitute vanilla extract for the vanilla beans. Vanilla beans are a bit pricy in the grocery stores, so I always buy in bulk on Amazon. The grocery store vanilla beans here usually run about 7-10 dollars for 2 beans. I buy 1/4 pound vanilla beans for between 10-15 dollars and store them in an airtight container in a dark cabinet after opening. I usually buy this brand: Premium Bourbon-Madagascar Vanilla Beans – 1/4 lb. – Approx. 27 beans. Other ones available on Amazon include: Vanilla Beans-Madagascar Gourmet and Marky’s Tahitian Vanilla Beans.
Lavender has many uses, from scents to lotions to cooking. Even in cooking, it is highly adaptable- adding a floral quality to both sweet and savory foods. Lavender is a flowering plant in the mint family. It originated in the Middle East, India, and across the Mediterranean. It was used for its scent and for medicinal purposes. It is also one of the ingredients in the spice mix, Herbes de Provence. Lavender is now grown all over the world and some species are even considered weeds.
In cooking, Lavender easily becomes overwhelming. It is better to add a little less than too much. If you don’t want the texture of biting into a flower, use a coffee grinder or mortar and pestle to break up the buds before adding to baked goods.
More information on cooking with lavender.