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summer (in a jar and on my plate)

August 20, 2009

If you know me, you know that three of my favorite things are peaches, tea time, and lavender. Today while the girls had their quiet time, I made some lovely Lemon & Lavender Scones and also some Lavender Peach Jam. Together or separately, they really capture summer. I can’t wait to enjoy the jam when the snow comes to visit in a few months.

And tonight after the girls are in bed, I can’t wait to have a cup of the lovely tea I bought in Seattle with a fluffy, fragrant scone. Heaven!

Lemon & Lavender Scones
makes 8

1 1/2 cups AP flour
1/4 cup sugar
1 1/4 t baking powder
1/4 t baking soda
1/2 t salt
zest of 1/2 a lemon
1/2 t lavender (make sure it’s not sprayed!!)
5 T butter, cold
1/2 cup milk
juice of 1/2 a lemon

1 T heavy cream
sanding sugar

In the bowl of a food processor, combine the first 8 ingredients, pulse to blend. Add lemon juice to the milk, pour in and pulse until barely combined. Turn out onto a lightly floured surface and pat into an 8 inch disk. Cut disc into 8 wedges. Place on a parchment paper lined baking sheet, brush wedges with cream and sprinkle with sanding sugar. Bake at 375 for about 18 minutes, or until slightly golden on top.

Peach Lavender Jam

1 T lavender (not sprayed!)
1/4 cup boiling water
5 cups peaches, peeled, pitted, and chopped
juice of 1 lemon
4 cups sugar
1 pouch of pectin (or not if you are making freezer jam)

Seep lavender in boiling water for at least 30 minutes. Strain, reserving tea. In a dutch oven, combine lavender tea, lemon juice, peaches, sugar, and pectin. Bring to a boil and let boil for about 5 minutes. Skim off the scum. Continue to boil for another 5 minutes or so until the mixture sets (try dropping some in a bowl of cold water…does it gel together? If so, it’s done). Pour into sterilized jars and follow manufacturer’s directions.

Mmmmm…summer in a jar!

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