HONEY LAVENDER SCONES #dessert #cakes #honey #easy #bars

Softly improved and a gentle kind of lavender implanted in these basic Honey Lavender Scones makes a heavenly tidbit to be appreciated for early lunch or with a hot some tea.

This isn't the main formula I've made with dry lavender buds. The previous Spring I made these Lavender Cream Puffs with a coating that was implanted with a trace of lavender.

I'm snared on the gentle flavor that is discharged then the buds are imbued in fluid, and this time as opposed to soaking the lavender only for the flavor the buds are collapsed directly into scones!

These scones are improved with only two or three tablespoons of nectar. When serving include an additional covering of nectar or natively constructed lemon curd and fire up the flavors much more!

I'm adding these scones to our Easter early lunch, however these treats are likewise exquisite for a wedding or child shower! Even better, welcome a few your companions over and treat yourselves to high tea!

Also try our recipe : FUDGY COOKIES AND CREAM BROWNIES #desserts #cookies #brownies #cream #easy

INGREDIENTS

3/4 cup heavy cream
2 tablespoons honey
1 tablespoon dried lavender buds
2 12 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter
1 large egg

INSTRUCTIONS

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
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.
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.
Whisk egg into cooled cream/lavender mix and pour into flour mixture. With a fork combine ingredients (don't over mix).
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.

Source : bit.ly/2UvOSNx