Lavender Scones

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: 25 mins
• Serves: 12
• Yields: 12 scones

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.