What are you baking? I found this old The FruitGuys recipe for Lemon-Lavender Soda Bread and made it for Easter and it was delicious. No yeast needed. You can find lavender buds in well-stocked dried goods aisles or order them online (search “dried lavender buds for cooking”). If you can’t find buttermilk, just add a tablespoon of lemon juice to a cup of milk to make your own. Enjoy with a fresh pot of your favorite tea or try our Basil Honey Tea recipe.
- 2 ¼ cups all purpose flour
- ⅓ cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons lavender buds
- 2 tablespoons grated lemon peel (about 2 lemons)
- 1 cup buttermilk
- 2 tablespoons lemon juice
- ½ teaspoon vanilla extract
- ¼ cup unsalted cold butter (one stick), cut into small pieces
- Sugar for dusting
- Preheat oven to 375 °F.
- Grease an 8-inch diameter pie pan and set aside.
- In a medium bowl, combine buttermilk, vanilla, and lemon juice and stir.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, lemon peel and lavender buds.
- Cut cold butter into small (about 1-inch) pieces and add to the dry ingredients. Using your fingers (or a pastry blender), mix together until coarse crumbs form.
- Gradually stir in the buttermilk, vanilla and lemon mixture.
- Using floured hands, gently shape the dough into a ball. Transfer to greased pie pan and flatten slightly. With a knife, cut a cross into the top of the dough. Dust with sugar
- Bake until brown at edges and toothpick inserted into center comes out clean, about 40 minutes. Cool bread in the pan at least 10 minutes before eating
Serves 4-10. Prep time, 20–25 minutes; cook time, 45 minutes.