Lavender & Wine Festival at Four Seasons Resort Scottsdale - FOX 10 News | myfoxphoenix.com

Lavender & Wine Festival at Four Seasons Resort Scottsdale

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Have a weekend filled with Sonoma County's Matanzas Creek wine and tastes of lavender at the Four Seasons Resort Scottsdale at Troon North in mid-August.

The Lavender & Wine Festival will be held August 15 to 18and features a summer manager's reception, a specialty dinner in Talavera, two wine seminars and more.

Pricing: The Lavender & Wine weekend package begins at $229 a night. Local and resort guests can attend both seminars for $45. The Talavera three-course dinner is available to all visitors for $48, or $68 with wine pairings.

Executive Sous Chef Jesse Hansen comes to FOX 10 to show you how to make cookies and scones with lavender.

Lavender & Wine festival
August 16 to 18
Four Seasons Resort Scottsdale at Troon North
10600 E Crescent Moon Drive 
Scottsdale, AZ 85262
www.fourseasons.com/scottsdale/

 


 

Lemon Blueberry Scones

Yield            16 Scones                        
1lb., 4 oz.     AP Flour            
3 oz.             Sugar            
¼ oz.            Salt                 
½ oz.           Baking Powder    
2 each         Lemon zest        
8 oz.            Butter            
2 each         Eggs            
7 oz.            Milk                

Method:
In a medium mixing bowl, combine all dry ingredients and the zest of the lemons.  Cut in the butter until butter is about the size of a pea.  Add the blueberries, milk and eggs.  Gently mix by hand until the scones come together.

Portion to cookie sheets and bake at 425 F for 18 - 24 minutes.  Drizzle with lavender honey, and let cool.

Lavender Honey:
2 oz.             Honey
1 tsp.             Dried Lavender Flowers
½ cup         Water
Method:
Place honey, water and lavender flowers in sauce pan over low- to medium-heat to maintain a light simmer for 15 minutes; strain out flowers, set aside.
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Lavender Shortbread

1 lb 8 oz    Soft Butter
1 ½ c    Sugar
½ c    Dried Blueberries
½ c    Dried Cranberries
2 lb    AP Flour
1 tsp    Salt
2 tsp             Vanilla Extract
2 Tbsp        Chia Seeds
1 Tbsp         Lavender

Method:
1.    Mix the butter and sugar, followed by the berries and dry ingredients on low speed
2.    Ensure not to over-mix, and scrape down the bowl
3.    Roll dough on a floured surface; cut into desired size.  
4.    Sprinkle the top with lavender
5.    Bake at 350 F until very light in color, then let cool.

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