Lavender and Peach Scones – um, sub-lime!
Today is May Day. I remember when I was a child, participating in the May Pole celebration at St. Virgil’s Church in Morris Plains. We got to wear rings of flowers in our hair, and circle the pole with ribbons. Today, at least in this country, this ceremony is largely forgotten. In Europe, in many venues, today is a celebration of Worker’s rights. That’s all good and I definitely support worker’s rights – but I prefer to think of today as a celebration with flowers, rings of in one’s hair and a fanciful, albeit nostalgically, reminiscent May Pole. And, twirling around in the sunshine………
Yesterday was a dastardly day here – pouring down over 5″ of rain in NJ. I took a peak outside this morning to see how things had fared. One begrudgingly admitted benefit of the very cool weather is the continuation of Pansy season. Mine are thriving and lots of things are beginning to emerge. I am heartened that finally we may be into continued Spring weather. (Haven’t I said that like three times before?)
On Sunday a friend was here – one who likes to leaf through my cookbooks and ooogle. Like me! Among the recipes she mentioned was Lavender Scones from Fiori di Zucca, a prized book by Valentina Harris. Once again, these stuck in my mind and as I had a lovely bag of vacuum-sealed Culinary- Quality Lavender from the Atlantic Spice Co in Truro, MA. I was able to execute.
After all, we can’t wait forever, here on the east coast for east coast peaches, can we? I have been conversing with friends at Frog Hollow Farm in Brentwood California, who are celebrating the picking of their first Apricots. We have also been discussing Peaches. The outlook for peaches coming to market here on the east coast, is well, who knows when. I’m betting it won’t be as early as usual. I imagine today in California to be gorgeous and exciting – what with all the glorious fruits and vegetables growing, growing….. Lucky people! I know they work harder than the dickens, but I still consider them to be among the luckiest people in the US – with their 350+ days of sunshine. I know they live in fear of a number of weather-related disasters, but as I ponder the longer and more severe Winters here, I think I’d prefer their scenario to ours (surprise?).
I couldn’t wait any longer for a taste of Summertime and so into the kitchen I went today. If I can’t have those fresh-picked beauties from California tout-suite, I’ll settle for these! But, I’ll sure be on the lookout for those highly acclaimed wonders from Frog Hollow in the weeks to come:
LAVENDER AND PEACH SCONES – in honor of Frog Hollow Farm and adapted from Valentina Harris
3 cups all purpose flour
3 tblsp sugar
1 tblsp baking powder
1/4 tsp salt
zest of 1/3 lemon
4 tblsp unsalted butter, cold, cut into small cubes
3/4 cup diced peaches, perfectly ripe
2 tsp culinary grade organic lavender
2/3 cup heavy cream plus 1/4 cup 1% milk
egg wash
muscavado sugar
Preheat oven to 425F convection. Line a baking sheet with parchment paper.
In a small bowl, work the lavender buds into the sugar with your fingers, releasing the essential oils. In the bowl of a food processor, pulse together the flour, baking powder, zest, salt. Add the sugar/lavender mixture and pulse again to distribute. Add the butter and pulse until mixture resembles coarse meal – about 10-12 pulses. Remove mixture to a low, wide bowl. Make a well in the center of the dry ingredients. Mix the heavy cream and milk in a measuring cup. Pour into the center gradually and mix in with a dough scraper. When dough just begins to hold together, add the peaches. Work the dough into a mass with your hands – I like to roll it into a log – not putting a lot of pressure on it – let it come together on its own.
Bring the dough over to the baking sheet and form into an 8″ disk. Cut the disk into 8-9 scones with a bench scraper or sharp knife. Brush with egg wash and sprinkle with muscavado sugar. Bake for 18-20 minutes or until well browned and crusty. Serve these beauties with your best cup of tea!
Valentina recommends these with a dollop of Rose Petal Jam. Last year, I made Rose Petal Syrup. This year it’ll be this jam:
ROSE PETAL JAM – courtesy Valentina Harris
8 oz edible (non-sprayed) pink or red rose petals
2 cups sugar
juice of 2 lemons
Discard the bitter bottoms front the rose petals, snipping them off neatly with scissors. Gently rinse the petals under cold running water, then drain. Put them in a large, shallow bowl and sprinkle enough sugar over to coat each petal. Cover and leave to stand overnight.
The following day, put the remaining sugar, lemon juice and 4 cups water in a stainless-steel preserving pan or heavy-based saucepan over low heat and stir continuously to dissolve the sugar. Stir in the rose petals and simmer over very low heat for 20 minutes. Increase the heat to medium-high and bring to a boil, then boil hard 5 minutes, or until the mixture thickens and reaches 221F on a candy thermometer, or a small spoonful of the mixture dropped onto a cold saucer and left to cool slightly sets and remains firm when pushed with your fingertip.
Remove the pan from the heat and transfer the jam to a hot, dry sterilized jar and fill to within 1/4″ of the top. Seal immediately while the jam is still hot and then leave to cool. Store in a dark, cool place until required.
Out of doors aprés the rain:
allium buds emerged in one day
french tarragon 
lemon verbena thank you, Lord! 
just emerged – thought you were washed away, Mr. Sun
NJ store-bought apricots – held on windowsill for over a week – it’s a test – they are pretty good, are juicy and somewhat tasty – kind of subdued, but not bad for here:
