There is one thing that residents of San Juan County can agree on, and that is the unpredictability of the weather. Yes, there are historical records and statistics that tell the norms, averages and abnormalities; but it’s the people that can say the truth of it. No matter the season, no matter what weather specialists predict (and they can’t even agree with each other), San Juan County weather is definitely a rollercoaster ride.
For several years, what we considered normal conditions to keep abundant culinary and secondary water; to keep our ponds, reservoirs, lakes, creeks and rivers full did not come. Monsoon seasons came and went with barely a trickle from the sky. The Abajo and LaSal Mountains did not see enough snowpack for even a chipmunk to go skiing on.
2026 decided this would be the year of, “Oh Lordy, Lordy, has Mother Nature gone completely insane?” First, there was the Babylon Fire that brought smoke and ash flying through the sky; the heat building up under dark clouds that threatened to smother. Thankfully brave men and women were able to save our mountains and towns from complete destruction.
Then there was sporadic rainfall, but still not enough to alleviate the drought conditions. To say that summer sucked the big one is an understatement. Autumn offered more cooling conditions, the leaves changing to bright colors and this brought many a smile to many a face. Alright, here comes a typical unpredictability, so one week it’s a lovely autumn; next week is summer rearing its hot head again; oh wait, winter needs to have its own hurrah. Guess who decided to make its appearance next, and with a vengeance built up over many years…monsoon season. Flooding, flooding everywhere, and guess what? San Juan County residents will pull themselves up by their bootstraps, and survive, just like with any other natural disaster that’s been thrown at it.
So, let’s leave the stress behind for a bit, and think about comfort. For many, and I am one of these, reading a good book, wearing extremely casual clothes, a few yummy snacks and a hot beverage make my entire day worthwhile. Come on, picture yourself sitting in your favorite comfy chair, or lazing on the couch; book in hand (nothing like a real paper book and turning actual pages), reaching for a dainty treat and following with a sip of a favorite drink. Can you see it, nice, right?
Let me fill in a blank or two for you here. What kind of dainty treat? You know how I love my British mysteries, so consider this a part two on tea cakes and scones (April 15, 2026 issue of San Juan Record was part one). The two recipes I will be giving contain lavender, an aromatic Mediterranean herb valued for its calming scent, medicinal properties, and culinary infusions.
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| Lavender Scones and Tea Cakes |
Health and Wellness Benefits:
Sleep and Relaxation: Compounds like linalool interact with GABA receptors in the nervous system to ease anxiety, reduce cortisol, and improve sleep quality.
Pain and Inflammation: Inhaling lavender or applying diluted essential oil helps reduce migraines, menstrual cramps, and post-surgical discomfort.
Antimicrobial Actions: The plant's flavonoids and coumarins provide natural antiseptic properties that soothe minor burns, cuts, and insect bites.
Digestive Support: Culinary-grade varieties can act as a mild carminative to ease gas, bloating, and indigestion.
Culinary and Home Uses:
Cooking and Baking: English lavender (Lavandula angustifolia) is safe and popular for flavoring teas, baked goods, lemonades, and marinades.
Natural Repellent: The scent naturally deters moths, mosquitoes, and garden pests.
Aromatherapy: Used in diffusers, massage oils, and pillow sprays to promote calm and focus
Lavender Tea Cakes
Ingredients:
¾ cup milk
1 tsp. finely chopped lavender (fresh is best, but dried is fine)
6 Tbsp. softened butter
1 cup sugar
1 tsp. lemon zest
2 large eggs
¾ cup plain Greek yogurt
½ tsp. vanilla extract
2 cups flour
1 and ½ tsp. baking powder
½ tsp. salt
Preparation:
Preheat oven to 325F; spray with non-stick baking spray 12 – mini loaf pans (3.5’x2.5”), or standard sized muffin pans for 12.
In a small pan, medium heat, simmer milk and lavender for 2 minutes; let cool.
In a large bowl, cream butter and sugar until smooth; add eggs and lemon zest and beat until fluffy. Fold in Greek yogurt and vanilla extract.
In a medium bowl, sift together flour, baking powder and salt. To the large bowl, alternate adding the dry ingredients and the lavender milk until all is well combined.
To baking pans, fill each 2/3s of the way up; bake 25-30 minutes, or until toothpick comes out of center cleanly. Let cool.
The typical topping for these tea cakes is: 1 cup powdered sugar (confectioners' sugar), 2 to 3 tablespoons milk or cream, ¼ teaspoon pure vanilla extract – whisk all ingredients together until smooth. Sprinkle extra chopped lavender over top.
Makes 12 teas cakes.
The second recipe is for Lavender Scones which uses lavender-vanilla bean sugar. Flavored sugars can be easily made, the depth of flavor depending on the method used, and how long it sits drying.
Method 1: Using Extracts (Fast Method)
Ratio: Combine 1 cup of granulated sugar with 1 teaspoon of your chosen extract (such as vanilla, almond, or lemon).
Mix: Stir thoroughly with a fork or whisk until evenly distributed.
Dry: Spread the sugar on a plate or tray to air-dry completely so it does not stay gooey. Roll out any small lumps with a rolling pin.
Reference: Detailed steps are available via An Affair from the Heart.
Method 2: Using Zest or Herbs (Rub-in Method)
Ratio: Mix 1 cup of granulated sugar with fresh citrus zest (like lemon or orange) or finely ground dried herbs (like mint or lavender).
Rub: Use your fingers to rub the citrus oils or herbs directly into the sugar crystals until fragrant.
Dry: Spread on a sheet pan to air-dry for a few days, or bake briefly at 200°F (93°C) for about 10 minutes if using moist citrus zest.
Method 3: Using Whole Beans or Spices (Long Infusion)
Ratio: Place 1 split vanilla bean, cinnamon stick, or star anise into 1 cup of granulated sugar inside an airtight glass jar.
Infuse: Seal and store in a cool, dark pantry for 1 to 4 weeks, shaking the jar occasionally.
Lavender Scones
Ingredients:
2 and ¼ cups flour, sifted
⅓ cup sugar
1 Tbsp. baking powder
1 Tbsp. lemon zest
11 tablespoons chilled butter, cut into small pieces
¾ cup plus 2 tablespoons half and half
1 tsp. dried lavender
2 tsp. lavender-vanilla bean sugar
Preparation:
Preheat oven to 400°F. Lightly butter baking sheet.
In a large bowl, mix together flour, sugar, baking powder and lemon zest. Add butter and cut (use a fork, pastry cutter, or food processor) into dry mixture until it resembles a course meal. Make a well in center; add ¾ cup half and half; stir until moist, add in lavender.
Transfer dough to a lightly floured surface and gently knead until smooth, about 8 turns. Roll into a 3/4-inch-thick round. Divide into 8 wedges and transfer to prepared baking sheet, spacing 1 inch apart.
Brush tops with remaining 2 tablespoons of half and half and sprinkle with lavender-vanilla bean sugar. Bake scones until light brown, about 18-20 minutes. Cool completely.
These can be eaten as is, or top with the same glaze as used with the Lavender Tea Cakes.
Makes 8.
When you’re down, and feeling troubled, do a little baking, breathe in the delightful scents and relax.
Mary Cokenour
