Flakey & slightly sweet, with delicate floral overtones, Honey Lavender Scones are perfect with tea or as part of a special brunch.
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!
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!
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.
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 😉 !
These scones are delicious just with butter. Other tasty options would include jam, clotted cream or lemon curd.
- 2 cups unbleached flour
- ½ tsp salt
- 2 Tablespoon dried lavender buds
- 1 Tablespoon baking powder
- 4 Tablespoon butter
- 2 eggs (1 Tablespoon reserved to brush scones)
- 6 Tablespoons honey
- ¼ cup cream or milk
- Coarse sugar for decorating (1-2 teaspoons)
- In a large mixing bowl, combine flour, baking powder, lavender and salt.
- 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.
- 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.
- 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.
- Place each scone on a baking sheet topped with parchment. Brush scones with the reserved tablespoon of beaten egg and sprinkle with coarse sugar.
- 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.
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