Honey Lavender Scones #ISW2017

Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea or as part of a special brunch.  

Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea or as part of a special brunch.

Honey Lavender Scones

Scones are one of my favorite baked goods.  They are low in sugar, and relatively low in fat, without compromising flavor.  Then they have this chameleon quality—add in different ingredients and they become something new! 

Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea–or as part of a special brunch.

Tea party, anyone?

Today’s honey lavender scones were inspired by a scone bake-along hosted by Tandy of the blog Lavender and Lime. I heard about it from blogging friend Cheri of My Savory Spoon who is also participating.  I can’t wait to check out all the delicious recipes!  It ends today, but if you have a recipe handy and want to join in check it out!  

Scones are easy to make.  Despite a reputation for being fussy, I have never had a failure.  They are even a go-to recipe for my daughter-who-doesn’t-cook!  

cut scones

Cut Scones  

brush scones with egg wash

Brush with egg wash and top with coarse sugar

The lavender idea comes from a new, or rather reawakened, obsession.  This summer I took the ferry out to Washington Island (at the juncture between Green Bay and Lake Michigan) during their mid-summer Lavender Festival. Held just before harvest, there are blossoms everywhere, in fragrant clusters of purple and white.  I’d do the trip for the smell alone.  

Fragrant Isle Lavender Festival

Fragrant Isle Lavender Festival

It was a dangerous journey, considering my former lavender addiction. The first lapse was a Lavender Vanilla Angel Food cake .  Now it’s Honey Lavender Scones.  Look for Lavender Ice Cream in the fall!  Life on the edge 😉 !

Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea–or as part of a special brunch.

Honey Lavender Scones, served

These scones are delicious just with butter. Other tasty options would include jam, clotted cream or lemon curd. 

5.0 from 1 reviews
Honey Lavender Scones
 
Prep time
Cook time
Total time
 
Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea–or as part of a special brunch.
Ingredients
  • 2 cups unbleached flour
  • ½ tsp salt
  • 2 Tablespoon dried lavender buds
  • 1 Tablespoon baking powder
  • 4 Tablespoon butter
  • 2 eggs or pull out a tablespoon…
  • 6 Tablespoons honey
  • ¼ cup cream or milk
  • Coarse sugar for decorating (1-2 teaspoons)
Instructions
  1. In a large mixing bowl, combine flour, baking powder, lavender and salt.
  2. Cut the butter into the flour mixture with a fork or pastry tool, until butter pieces are tiny and flour-coated. Mixture will resemble crumbs but will still be a fairly floury.
  3. In a separate bowl, beat two eggs. Remove about a tablespoon of the beaten egg and reserve for eggwash. Add the cream and honey into the beaten eggs and combine well. Stir the egg mixture into the dry ingredients, being careful not to overmix. Add additional cream or flour if needed.
  4. Remove scone dough to a floured surface. Knead once or twice, then pat into two 3x9 inch rectangles. Cut rectangle into three 3x3 squares, then cut each square on a diagonal. Repeat with the remaining rectangle to make twelve scones.
  5. Place each scone on a baking sheet topped with parchment. Brush scones with the reserved tablespoon of beaten egg and sprinkle with coarse sugar.
  6. Place rack in center of over then bake at 400 F for approximately 12 minutes, until scones are slightly golden. Cool on a wire rack. Serve warm or cool.
Nutrition Information
Serving size: 12 Calories: 172 Fat: 6g Saturated fat: 4g Unsaturated fat: 2g Carbohydrates: 26g Sugar: 9g Sodium: 114mg Fiber: 1g Protein: 3g Cholesterol: 47mg

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12 thoughts on “Honey Lavender Scones #ISW2017

  1. David

    What I also love about scones, Inger, is how many varieties of recipes there are out there! Every time I see a recipe, it’s almost completely different from mine. That said, mine has more better than anyone else’s! Probably not a good thing… Of course, this one had me at “lavender!”

    1. Inger

      Managing to reduce the butter was (alas) critical for me David–that weight battle just doesn’t get any easier 🙂 ! I did however, restrain myself from testing with white whole wheat flour (though I may try that at some point).

  2. grace

    i used to get queasy at the scent of lavender but something changed and now i love it! i would still use a very tiny amount in these, but they’re very appealing!

    1. Inger

      Was this when you were pregnant? I know a lot of surprising things happened to me during my pregnancies. But how lucky!

  3. sherry MacKay

    your scones look so pretty Inger. love the idea of putting lavender in them. i am a fan of culinary lavender tho i know lots of people aren’t 🙂 it has been very informative checking how people cut their scones. In australia, we tend to always cut out round scones tho it looks like others- in the US for instance cut triangles. i remember i made some triangle shaped ones last year and cooks here were amazed. :=) cheers sherry

    1. Inger

      You know I’ve been seeing a lot more round scones lately, and they always look so neat. I figure my shape and slice technique is the lazy method. The other thing I’ve been noticing is more savory scones. Guess that means I need to try more new recipes!

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