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Honey Lavendar Scones

April 16, 2017

Spice of the Day: Lavender Buds

Recipe: Honey Lavender Scones

Serves 12
1 tbsp Marshalls Creek Lavender Buds
1 large Egg🥚
2 tbsp Honey
2 1/2 cup Flour
1 tbsp Baking Powder
1/4 tsp Salt
6 tbsp Butter
3/4 cup Heavy Cream


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a small saucepan add heavy cream, honey and lavender buds. Warm over medium / low heat for 10 minutes. Remove from heat and let chill at room temperature.
  3. In a large bowl whisk together flour, baking powder and salt. Cut in butter with a pastry blender or two knives until the butter is broken down into the flour mix forming a crumbly mix.
  4. Whisk egg into cooled cream/lavender mix and pour into flour mixture. With a fork combine ingredients (don’t over mix).
  5. Put dough on a lightly floured surface and kneed until dough is combined (10-12 strokes). Gently form dough into a 10 x 4 inch rectangle. Cut in half lengthwise and cut each side into the shape of a triangles (6 per side). Place on prepared baking sheet 2 inches apart and brush with heavy cream. Bake for 13 minutes or until lightly browned. Serve with additional honey or lemon curd.


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