It isn’t often where I can say that I feel like I’ve just been to the south of France, but on this day I most certainly could. From the moment you arrive at Pelindaba Lavender Farm on San Juan Island you are instantly transported.
The smell of fragrant lavender wafts through the air and inspiration begins. From harvesting your own lavender out in the fields to perusing the boutique filled with lavender goods ranging from therapeutic to culinary, to personal and home care to many more, a day spent at Pelindaba will leave you longing to return.
Lavender glaze with Pelindaba Lavender . . .
True love at Pelindaba . . .
My friend Amelia demonstrating how to harvest the lavender.
Our experiences in the San Juan Islands continue. We are always excited for each new day and the adventures they hold. I’m happy to have you along xoxo
Lavender Glazed Cream Biscuits
- 4 cups all purpose flour
- 2 tablespoons sugar
- 1 1/2 tablespoon baking powder
- 1 tablespoon kosher salt
- 1/2 cup cubed, chilled butter
- 1 1/2 cup heavy cream (a little more may be needed)
- 1/2 cup milk
- 1 tablespoon dried lavender buds
- 1 cup powdered sugar
|Preheat your oven to 375 (350 if using convection)|
|In a large bowl, whisk the 4 cups of flour, sugar and baking powder adding the butter and blending it with your fingers until the pieces of butter resemble pea size pieces.|
|Add your cream and stir until a dough forms (adding more cream by tablespoon if the mixture is too dry).|
|On a lightly floured surface, transfer your dough and gently roll out until the dough is about 3/4" thick.|
|Cut the dough into rounds using a biscuit cutter and repeat until all dough is used.|
|Place the biscuits on a lightly buttered baking sheet (or use a cast iron skillet - no butter required) and bake until they turn a beautiful golden brown -- about 20-25 minutes.|
|Let them cool on a wire rack and drizzle the tops with the lavender glaze (recipe follows below). We enjoyed them split open with a spread of marscapone and wild blueberry jam.|
|Bon Appetit :)|
|Over medium heat, fill a medium sized sauce pan with your milk and bring to boil.|
|Take the pan off the heat and sprinkle in the dried lavender buds.|
|Let this mixture steep for about 10 minutes allowing the aroma of the lavender to permeate the milk.|
|After 10 minutes, strain the milk and whisk it into the sugar just one tablespoon at a time until the mixture becomes smooth and has a thick consistency (you want to avoid a runny glaze).|
|Drizzle over the cooled cream biscuits.|