This recipe makes a wonderful treat to pair with coffee, tea, or cocoa. They’re not overly sweet, and the lavender lends a fantastic floral flavor, which plays well with the tart lemon.
2 cups flour
1 tablespoon baking powder
½ tsp. salt
½ cup butter
¼ cup honey
¼ fresh lemon juice
2/3 cup milk
1 tablespoon dried lavender
1 egg, beaten
Preheat oven to 450ºF.
In a medium to large bowl, combine flour, baking powder, and salt.
Add butter and mash together until mixture appears coarse.
Stir in honey.
Make a crater in the center of the flour mixture and pour in milk and lemon juice.
Mix with your hands.
Add lavender (I recommend rubbing the flowers first to release more flavor) and stir until mixture is smooth.
On a floured surface, roll out the dough and then shape as desired.
Put scones onto a floured baking pan and brush with beaten egg.
Top with more lavender flowers.
Bake for 7-10 minutes.