Honey Lavender Scones are a delightful tea time treat with hints of honey and lavender.

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

scone on a plate with fresh lavender and bowl of more scones in background with text overlay "honey lavender scones"

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

These Honey Lavender Scones are a bit heartier than what many people think of as scones thanks to the addition of oatmeal. They are just as fabulous, just a different texture.

The recipe came from The Apple Orchard by Susan Wiggs. It is a modern romance with flashbacks to World War II 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.

Combine the lovely floral taste with honey and you have a delicious combination.

Recipe

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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.