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Nutrition Facts
Serving Size 1 (59g) Recipe makes 12 servings The following items or measurements are not included below: lavender flowers
Calories 194
Calories from Fat 71		(36%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 28mg		9%
Sodium 284mg		11%
Potassium 83mg		2%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 1.2g	4%
	Sugars 8.5g
Protein 4.4g		8%
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Lavender Scones

Recipe #145381 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: BelovedRooster
Nov 17, 2005

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!

SERVES 12 , 12 scones (change servings and units)

Ingredients

2 cups flour
1/2 cup rolled oat
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.

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Featured Reviews for This Recipe

From: Annacia

On Jul 29, 2009

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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From: Heaven's Kitchen

On Jul 6, 2006

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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