Lavender Scones

Submitted by BelovedRooster

"This recipe comes from Herb Companion magazine. Lavender scones made a lovely, exotic treat with herbal tea on a winter afternoon. They pair well with apricot jam, clotted cream, lemon curd, or cream cheese. Enjoy!"

 

• Ready In: 25mins
• Ingredients: 12
• Yields: 12 scones
• Serves: 12

ingredients

• 2 cups flour
• 1⁄2 cup rolled oats
• 1 tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 cup butter
• 1⁄2 cup walnuts, chopped
• 1 1⁄2 tablespoons lavender flowers, fresh
• 1 egg, beaten
• 1⁄3 cup honey
• 1⁄2 cup buttermilk
• 1 teaspoon vanilla

directions

1. Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
2. Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
3. Place scones on a non-stick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Remove from heat and serve warm or let cool before serving.

Reviews

[BothFex]

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.

 

[Annacia]

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.

 

[Heavens Kitchen]

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.