Recipe: Lavender Strawberry Shortcakes

Lavender Strawberry Shortcakes

2 ¼ cup flour

1/3 cup butter cut into small pieces

1/3 cup

2 ½ tsp baking powder

1 tsp salt

1 tsp lavender flowers

1 cup milk

1 ½ lbs strawberries

¼ cup sugar

vanilla ice cream or whip cream

Hull and quarter washed strawberries, toss in a bowl with the sugar and let stand so they develop a syrup. Chill.

Preheat oven to 425. In a food processor or with a pastry cutter combine flour, butter, 1/3 cup sugar, lavender, baking powder, and salt and process until it looks like coarse meal. Add milk and pulse or stir just until blended. Don’t overmix.

Turn out the dough on a lightly floured surface and pat down to a 4 by 8 rectangle. Cut the dough into eight squares, transfer to a baking sheet, sprinkle with sugar and bake until golden. About 20 minutes. To serve: Cut the biscuits in half, fill with strawberries and whip or ice cream, and top with more berries.

Posted in Recipes, The Herb Blurb.

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