Lavender Honey Scones
You need to infuse the cream with honey and lavender a few hours before actually making the scones. I suggest doing this the night before and chilling in the refrigerator so it is all ready for breakfast. This recipe can easily be doubled as it makes 4 generous scones.
NOTE: If someone in your home has an allergy to eggs, you can add more cream (roughly 2 tbsp) to the recipe and no one will know the difference but you.
3/4 c. heavy cream
1/4 c. honey
1 tbsp. lavender buds (I purchase mine from Spice House online)
2.5 c. AP flour
1 tbsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter (cubed)
In a small saucepan over medium heat, combine the heavy cream, honey and lavender buds until it begins to simmer. Remove from heat, and once cool, cover and place into the refrigerator to chill completely (you want this mixture cold) for at least two hours, or overnight.
Preheat oven to 400 degrees.
In a bowl, combine the flour, baking powder and salt, stir with a fork. Using a knife, cut your cold butter in half lengthwise, then turn on the uncut side and cut lengthwise again so you have four match stick pieces. Then cut the butter into cubes. Place these in with the flour mixture and separate the pieces with your fingers so they are covered in flour. Then squish each cube with your fingers so they are all flattened and broken up. Make a well in the middle and pour your cold cream mixture in there, and crack your egg in there. Using a fork, whisk the egg gently into the cream.
Take a spatula and stir the mixture until the liquid is incorporated fully. Then using your hands, knead the dough until the flour has all come together. Turn out onto counter and form into a disk, roughly 1" thick. Beat an egg with a little cream and brush the top of the disk, and sprinkle liberally with sanding sugar. Cut into four wedges and place in the oven for 15-18 minutes.
Remove from oven and allow to cool for ten minutes. Enjoy alone, with honey or Devon cream.
This recipe is so easy - anyone can do this.
Make a can of frozen pink lemonade in a container, and add 1/3 c. lavender buds - allow to steep overnight. Strain mixture, serve and enjoy!