* Ingredients shown bold and italicized are available for purchase through our online store and boutique at the farm.

* Recipes from Prince Edward County Lavender by Louisa Ielo ©2014. Photography ©2014 by Louisa Ielo. All rights reserved.

Lavender SconesPreheat oven to 400˚F

Sift together:
2 cups all-purpose flour
1 ½ tsp cream of tartar
¼ tsp salt
1 tsp baking soda
3 tbsp sugar
1 tsp Lavender Florets (Hidcote)

Cut in with fork or pastry cutter:
3 tbsp butter

Add and mix quickly (do not overwork the dough):
¾ cup milk

Work dough into a ½ inch thickness and cut with floured knife or cookie cutter.

Bake at 400˚F for 10 minutes, or golden brown.

15SEPT021Be prepared to be tempted to indulge!

Line an 8 x 8 pan with parchment paper or aluminum foil. Butter the foil (not necessary for parchment paper).

In medium saucepan, over low heat, stir together until smooth, being careful not to overheat/burn:
450 grams chocolate chips
1 can (300 ml) condensed milk
2 cups miniature marshmallows
Dash of salt

When blended, remove from heat and add:
1 or 2 drops (no more) Lavender Essential Oil
¼ cup chopped walnuts (optional)

Spread fudge evenly in pan. Cover and chill about 2 hours. Cut into squares.

* This recipe shared with us by Emily Nash of Consecon. These delightful treats were a hit at our 2014 Lavender Festival. Thank you, Emily! *

Lavender Lemon Cookies1 tbsp Lavender Florets – Hidcote
¾ cup + 1 tbsp white sugar
½ cup butter, at room temperature
1 large egg
Zest of 1 lemon
½ tsp vanilla
1 ¼ cups flour
1 ½ tsp baking powder
¼ tsp salt

  1. Blend lavender florets and 1 tablespoon sugar in a spice blender or coffee grinder until fine. Transfer to a large bowl.
  2. Add butter and remaining ¾ cup sugar. Beat with electric mixer until smooth. Beat in egg, lemon zest and vanilla.
  3. Sift together flour, baking powder and salt. Add to the butter mixture and beat until blended. Cover with plastic wrap and refrigerate for 3 hours (or in freezer for 45 minutes) until the dough is well chilled.
  4. On lightly floured surface, roll dough into two long logs 1 inch thick. Wrap in plastic wrap and refrigerate 1 hour to firm up dough for slicing.
  5. Preheat oven to 325˚F. Slice logs into ½ inch rounds and place on cookie sheet. Dust with coarse white sugar and lavender florets for and added touch.
  6. Bake for 8 to 12 minutes or until cookies are just golden at the edges.