Lemon Buttermilk Scones with Lavender Infused Honey
I recently posted my Lavender Cake with Cream Cheese Icing and mentioned that I was looking forward to visiting the Lavender Festival in Sequin, Washington. Well, we went and the fields of lavender were stunning and beautiful. I was not aware that there are so many different species of lavender. There is even white lavender!
Our first stop was at a lavender farm called Purple Haze and it was impressive. The sun was shining and it was a beautiful day for an outing and the purple flowers were being visited with hundreds of bees. We stopped at one of the vendors and purchased a small jar of honey that was infused with lavender and I immediately thought, “scones and lavender honey”.
While visiting another of the lavender farms I purchased a small cookbook called For Love of Lavender, by The Hidden Alchemist, from Pioneer Square, Seattle. In this small booklet I learned that culinary lavender is in a category all it’s own and will not taste of perfume like the lavender grown for scent, which can have a bitter taste. But even culinary lavender can have a bitter taste if it is overused as I found out when baking my first lavender cake. Also, the heat will intensify the flavor of the flowers so when cooking with culinary lavender, it can be a trial-and-error, always remember, less is best.
Lavender is actually an herb and it is a member of the mint family, which makes sense to me as they both have such dominant flavors. Also, lavender is a close relative to rosemary and in any recipe that you would use rosemary the lavender can be substituted. I have yet to try lavender in a savory dish as I have just discovered it’s use in the sweet goodies.
This small jar of honey infused with lavender that I purchased at a cost of $12.50 was so inadequate in lavender flavor that it was barely distinguishable and I was more than disappointed. My creative instinct got the best of me and after reading about how to do infusions I heated up the contents of the jar, added my own culinary lavender buds and let it steep to enhance the lavender flavor and then strained it back into the original jar. It is wonderful!
I have found many recipes using lavender and I am excited to try a couple of them. In the meantime, this is my lemon buttermilk scone recipe which has been adapted from Bon Appetite. With the added lemon juice they have a crisp lemon flavor along with sprinkles of lemon zest. I am planing to serve them with my jar of double infused lavender honey. These are best served slightly warm.
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- 3 cups all-purpose flour plus more for surface
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch cubes
- 1 cup
- 1 teaspoon vanilla extract
For the topping:
- 2 to 4 tablespoons buttermilk
- 2 tablespoons coarse grind or granulated sugar
For the lavender-infused honey
- 1 cup honey
- 2 tablespoons lavender buds
- Preheat to 400°. Arrange the oven rack in the center of the oven. Line 2 baking sheets with parchment paper.
- Whisk 3 cups flour and next 5 ingredients in a large bowl. Add the butter and cut it in with a pastry cutter or a couple of forks (alternatively, rub the butter in with your fingers until the mixture resembles a coarse meal).
- Whisk 1 cup buttermilk and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
- Transfer to a lightly floured surface and divide the dough in half. Gently pat each half into a 6 or 7-inch circle. Cut each circle into 8 wedges.
- Place the wedges on the baking sheets and brush with buttermilk. Sprinkle with coarse grind sugar.
- Bake one sheet pan at a time until scones are golden brown, about 15–18 minutes. Transfer to wire racks; let cool.
For the lavender-infused honey
- Add the honey and lavender into a saucepan and heat on medium just until the honey comes to a simmer.
- Keep the honey at a gentle simmer for about 5 to 6 minutes. Do not let the honey come to a full boil.
- Strain the honey into a clean jar. Serve with the scones.
- Using a pastry blender or fork to cut the butter into the flour will help keep the dough cold. If you use your fingers to blend the dough, make sure you do not over-work the dough. Your hands can warm the dough up and then the texture will not be as tender.
- If you want to bake both sheet pans at the same time, place the pans on racks that are as centered as possible in the oven. Rotate the pans halfway through the baking time. You may need to add a couple of minutes to the baking time.
- If you want larger scones, slice the dough into 12 triangles. For larger scones, you will need to increase the bake time by 2 to 4 minutes.
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- Organic Lavender Flowers (Extra Grade - Dried) - 4oz Resealable Bag - 100% Raw From France - by Feel Good Organics
- ZESPROKA ZP129 Set of 3 Stainless Steel Fine Mesh Strainers for Kitchen, Silver
- Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades (Black-Medium)
- Reynolds Kitchens Pre-Cut Parchment Paper Baking Sheets - 12x16 Inch, 22 Count
- Wildone Baking Sheet with Rack Set (3 Pans + 3 Racks), Stainless Steel Baking Pan Cookie Sheet with Cooling Rack, Non Toxic & Heavy Duty & Easy Clean
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 190Total Fat: 5gCarbohydrates: 25gSugar: 3gProtein: 3g