Saturday, 4 June 2016

30 Days Wild | Day Four - Bake with Flowers.

Bake with Flowers - Elizabeth Anne
When we think of baking, we tend to think of scrumptious recipes involving wholesome ingredients but have you ever thought of baking with flowers? Flowers add a lovely floral taste to cakes, biscuits and cupcakes. My favourites are rose-water cupcakes and lavender shortbread. There are lots of recipes and I have listed a few useful books. Don't forget to sign up to 30 Days Wild (there is still time!) So for today's post I have a wonderful lavender buttermilk scone recipe.

Books

Petal, Leaf, Seed: Cooking with the Treasures of the Garden - Lia Leenderz.
Wild Cocktails from the Midnight Apothecary - Lottie Muir.
The Flower and Herb Cookbook: Plant, Grow and Eat - Pip McCormac.
The Hedgerow Handbook: Recipes, Remedies and Rituals - Adele Nozedar.

Edible flowers

Busy Lizzie
Cornflower
Daisy
Elderflower
Lavender
Marigold
Rose
Viola
(not an extensive list; more can be found here)

You will need:

225g self-raising flower
1 tsp baking powder
50g unsalted butter
75g lavender sugar
Pinch of salt
150ml buttermilk

How to:

1 | Preheat the oven to 425˚F/220˚C/Gas 7. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the salt and lavender sugar then make a well in the middle.

2 | Pour in the buttermilk into the well, mix to combine until it resembles a dough. Briefly knead the dough on a floured board then lightly roll out around 2cm thick.

3 | Cut the scones out with a pastry cutter and place onto a greased baking tray. Brush each scone with a little buttermilk and bake in the oven for 12-15 minutes, until lightly browned on top. Cool on a wire rack before serving.

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