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Aloha Can I make this recipe and hold it in the refridgerator until i use it in the morning? thanks

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jenntastic_568827 April 23, 2015

Good grief! I can't believe I haven't reviewed this recipe! I have been making this recipe for years for our annual ladies tea at church. It is wonderful with lemon curd and mock Devonshire cream. I sub the honey for granulated sugar and use half the lavender called for because I generally use dried. I brush the tops with cream or butter and sprinkle with raw sugar before baking. These never disappoint.

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BothFex October 06, 2011

What a delicious scone recipe. This is my first experience with lavender and I loved it! I made 6 scones and used 1/2 a tsp of dried lavender and replaced the honey with Splenda. This is a recipe that I will certainly make again. They come out high, fluffy, moist and so tender. They aren't "sweet" but have a lovely rich flavor even with lots on butter.

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Annacia July 29, 2009

These were quite nice. I used half whole wheat flour and half all-purpose. I used Smart Balance in place of the butter, and had to sub regular milk for the buttermilk, because I didn't have any. I also halved the amount of lavender, because I was using dried flowers. I cooked them on my baking stone, and instead of using a cookie cutter, I just placed spoonfuls of it on the stone (drop method) until I ended up with 12 of them. The lavender flavor definitely comes through. These go great with a variety of hot teas. (Earl Grey and lavender make a very nice flavor combination.) These were a treat, and easy to make, so I'll definitely be making them again.

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Heaven's Kitchen July 06, 2006
Lavender Scones