The lavender honey scorn’s flower notes and the delicate balance of sweet honey creates almost subtle things, such as capturing the essence of the summer garden in each soft and butter -like water. And that lavender honey glaze? It is a lovely lovely thing to make a dream. This scone is a perfect way to make all brunch menus perfect or a simple way to make regular weekdays.
Lavender Honey Scone
The scones with a lot of butter have a light flowers that are perfectly balanced with sweet honey. They are simple and suitable for special meals.
Serving: 8
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Preheat the oven to 400 degrees. Reduce baking sheets with parchment.
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Shake flour, baking powder, salt and ground lavender in a large bowl.
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Use fresh confectionery cutters or forks to cut the butter into a flour mixture until it is similar to rough crumbs with peas in peas size butter.
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Honey, heavy cream, eggs and vanilla are soft in a separate bowl.
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Pour the liquid mixture into the flour mixture and gently stir with the fork until it is bonded. Do not mix! The dough is a bit broken, but hold it together.
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Turn the dough lightly on the surface of the flour and knead it 3-4 times to bring it together. Put it in a disk of about 1 inch and cut it into 8 wedge.
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Place wedges at 2 inch intervals on the prepared baking sheet. Wipe the tower with some extra heavy cream.
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Bake for 15-18 minutes or until the scone becomes golden brown around the edge. Cool for 5 minutes from the baking sheet before moving to the wire rack.
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Prepare glaze while the scone cools down. Powder sugar, honey, heavy cream, lavender and lemon juice stir in a small bowl. If necessary, adjust the additional lemon juice and consistency.
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Sprinkle glaze on a slightly cooled scone. Set the glaze for 10 minutes before serving.
