Every week we try to highlight creative bloggers out on the cook books of the interweb that are doing a great job utilizing lavender in their cooking. Today we have a beauty for you. Behold! 

We have made a lot of wonderful scone recipes on this blog of ours, but today, I've found one I can't wait to make. Look at how beautiful and delicious these lavender scones from Half Baked Harvest are? But they aren't just lavender scones - they are blackberry lavender white chocolate scones. I'll give you a moment to pick your jaw up from the floor. Yes, that sounds pretty darn delectable if you ask me. So what are you doing? Go check out their blog right now. You won't regret it.

Harvest Season is well under way and we are so busy on the Lavender Farm that we haven't been able to be very creative in the kitchen recently. I found some AMAZING food bloggers that had some inspiring and delicious lavender recipes on their sites. I thought I would share some inspiration with you. Go check them out! 

Look at these amazing caramelized peach and lavender scones that How Sweet It Is created! 

And what about lemon-lavender blackberry & ricotta grilled cheese sandwhiches that Keepin It Kind came up with? They sound so sweet and savory, and not to mention delicious!

Here's another savory idea for you. How about these goat cheese cigars with lavender, honey, and thyme from Mediterranealicious? 

And I must make these lavender coconut macarons from Broma Bakery!

Well I don't know about you, but I'm pretty sure I'm craving some of these delicious purple buds right now. Happy cooking! 

We have so many new readers on here each week, that I thought it was high time for us to re-feature one of Peggy's most popular blog posts of all time. She is the lavender magician, so of course all of her recipes will feature the Lavender Apple's wonder lavender products. This one features our fresh lavender buds. Have you ever tried cooking with them? Not only do they add a unique flavor, but they are so beautiful as well! You can get your own here if you are interested in testing them out in your own kitchen. 

Ok, now back to the recipe. This is a great biscotti recipe, not too hard and not too soft.....just right.

Ingredients:
1/4 cup butter
4 eggs
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons anise (or orange) extract
1 teaspoon dried lavender buds
2 + 1/2 cups flour
1 teaspoon baking powder
1/2 cup sliced almonds

Start off by preheating the oven to 350 degrees.

Grind the lavender in a grinder or a mortar. Melt the butter in a medium bowl, add eggs, sugar, extracts and lavender, mix well using a large fork. Then add flour and baking powder, mix, add almonds, mix well. Place the clumpy dough on a buttered cookie sheet, in a form of a flat oblong (I use one of those cooking mats).


Bake 20 minutes or until the edges turn golden. Cool for 10 minutes, then remove from the cookie sheet, slice with a serrated knife into 3/4 inch thick slices. Place the cut side down on the same cookie sheet (no need to butter the cookie sheet again) and bake for 15 minutes longer. Turn over and bake another 5 minutes. Remove from oven, cool and store in an airtight jar. Serve with your favorite beverage.

When we lived in Paris, pastries were a big part of our lives. Scones are such a wonderful treat, and when paired with our english lavender, they become this unique crumbly and buttery delight. They are perfect for breakfast or brunch, of even an evening desert! 

Ingredients: 
2 cups pastry flour
1/4 cup sugar
1/4 tsp salt
1/3 cup cold butter
1 cup heavy cream
1 tsp orange zest
1 tsp dried lavender or 2 tsp fresh lavender
1/2 cup dried currants 
1 egg white beaten

Preheat oven to 375. In a medium bowl combine flour, powder, sugar, and salt. Cut butter into small pieces, then cut that into the flour. Add cream, zest, and currants. Mix until it just holds together. Let chill for 30 minutes. Roll out into a circle about 3/4 of an inch thick. Brush with egg white. Sprinkle with sugar and lavender buds. Slice in 8ths like a pie. Bake on parchment paper for 10-15 minutes or until browned. Serve warm with lemon curd. 

Yum!