Honey Lavender Scones Make a Lovely Tea Time Treat

I have a wonderfully easy homemade treat for you today: Honey Lavender Scones. Slightly sweet and flowery and oh so delicious.

Scones are basically biscuits with more fat, usually from extra butter and cream. The result is a fluffy tender crumb.

This recipe is a bit heartier than most British scone recipes thanks to the addition of oatmeal.

The recipe came from The Apple Orchard by Susan Wiggs. It is a modern romance with flashbacks to WWII Denmark and quite a few tasty recipes throughout. I love it when author's do that!

Baking with Lavender Flowers

I grow my own lavender so I know they are grown pesticide free and are safe to use in cooking. You can buy lavender flowers in some grocery stores with the other gourmet spices. Or head over to Amazon.

If you don't have, or don't like lavender, omit it. My 9 year old taste tester assured me the plain Honey Scones were delicious.

What does Lavender taste like?

If you have ever smelled lavender, that's what it tastes like.

Small and taste are closely related. What does food taste like when you have a cold? Nothing, right? Your brain processes the smell and taste together.

Honey Lavender Scones

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Ingredients

 

• 2 cups all purpose flour
• ½ cup rolled oats (quick or old fashioned)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup unsalted butter
• 1 tablespoon dried culinary lavender flowers
• 1 large egg (slightly beaten)
• ⅓ cup honey
• ½ cup buttermilk
• 1 teaspoon vanilla

Instructions

 

• Preheat oven to 400 degrees Fahrenheit.
• In a mixing bowl, combine flour, oats, baking powder, baking soda and salt.
• Cut in butter and add lavender.
• Make a well in the center of the flour mixture. Add the egg, buttermilk and vanilla. Stir until just combined. DO NOT OVERMIX!
• Turn dough out on a lightly floured board. Shape into a circle about 1 inch thick. Cut into 8 wedges.
• Place wedges on baking sheet about 2 inches apart. Bake for 12-15 minutes, until lightly brown.

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Until next time, happy eating!
~Audrey