I’ve partnered with Socialstars by Crowdtap and Millstone Coffee to create these Honey Lavender Scones. These scones are a tasty treat to serve alongside a cup of hot coffee!
I’m a morning person. I love getting up early while the world is still quiet…even on the weekends. I’ll usually try to sneak out of bed and let my wife and the pups sleep for a little bit longer. (Of course, they usually hear me and make their way downstairs shortly thereafter…but at least I try!) As soon as I get downstairs, I make myself a cup of coffee. It might seem so simple, but I get really excited about a good cup of coffee in the morning. If the weather is nice, I might sit out on the back porch, but I usually just flip on the news or sports to get caught up. Scones are one of my favorite treats to go along with that cup of coffee…and I must admit that today’s scones are super awesome. Lightly spiced with dried lavender, honey and orange zest, these Honey Lavender Scones are a tasty treat to enjoy with your morning coffee!
Believe it or not, I didn’t start drinking coffee until after college. I know, I know…most people discover coffee in college. I’d guess that the coffee consumption on college campuses quadruples around the time of that first big wave of exams and papers. I pulled many late study nights, but I just didn’t do coffee. I always loved the smell of a freshly-brewed pot of coffee, but I didn’t have a taste for it. Then I discovered coffee ice cream…and the rest is history!
Over the past couple of years, I’ve noticed that I prefer darker and darker roasts. I want my coffee to be packed with flavor! I recently discovered Millstone’s Mayan Black Onyx variety, and I’m hooked. This dark, bold coffee is exactly what I crave when I get out of bed in the morning! I’ve even grown fond of brewing myself a cup of coffee in the afternoon…especially on those particularly cold winter days that are approaching faster than I want to admit. However, I usually prefer a bit of a lighter roast for the afternoon. That’s when I reach for Millstone’s House Blend. It’s a medium-roast, so it still packs plenty of flavor…but just not quite as strong as the Mayan Black Onyx.
Regardless of morning or afternoon, I always like to have a little snack along with my cup of coffee. My wife recently brought home a jar of dried lavender from the store and asked me to bake something with it. Hmmm…fun! I love a good challenge! I’ve eaten lavender-flavored pastries before, but this was the first time baking my own. I turned to one of my favorite scone recipes and updated it a bit to incorporate the lavender. The first batch of scones I made was good, but it was missing something. I cut back the lavender slightly (it’s a pretty powerful flavor) and added some orange zest. Citrus really helps balance the floral flavor of the lavender, and that second batch of scones was delicious! As in, I had to hide them so I wouldn’t eat them all.
Baker’s Note: It’s important to use cold ingredients when making scones. Similar to making pie dough, you want to cut the butter into the dough, but you don’t want it to melt. The little pieces of butter throughout the dough will melt in the oven which creates delicious layers in your scones. I oftentimes prepare the dough and then just throw it in the refrigerator for about 10 minutes before putting it in the oven. Oh, and make sure to use a generous amount of sanding sugar (or turbinado sugar) on top of the scones before baking them. The sweet crunch of the sugar pairs quite well with the lavender.
If you’re a coffee lover like me, then brew up a gourmet cup of Millstone’s Mayan Black Onyx and serve it alongside these delicious Honey Lavender Scones! Enjoy!
Honey Lavender Scones
- 2¼ cups all-purpose flour
- 3 Tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp dried lavender
- ½ tsp orange zest
- ½ cup unsalted butter, cold
- ⅓ cup buttermilk
- 1 large egg
- ¼ cup honey
- 1 tsp vanilla extract
- 1 Tbsp heavy cream
- Coarse sugar for topping
- Preheat oven to 375°F.
- In a large bowl, add all of the dry ingredients (flour, sugar, baking powder, baking soda, salt, lavender and orange zest). Stir until well combined.
- Using a pastry cutter, cut in the cold butter until it’s the size of large peas. (Note: Another option is to use a course grater, although take care to ensure that the pieces of butter are not too small.)
- In a separate bowl, whisk together the buttermilk, egg, honey and vanilla.
- Add the liquid mixture to the bowl with the dry ingredients. Gently fold together until just combined. (Take care not to overmix or the scones will be dense.)
- Transfer the dough onto a lightly-floured countertop. Gently fold dough over itself several times. Shape the dough into an 8” circle.
- Place the dough onto a parchment-lined baking sheet. Brush the top of the dough with the heavy cream. Sprinkle course sugar generously across the top of the dough. Cut the circle into 8 wedges. Separate the wedges slightly.
- Bake at 375°F for 20-22 minutes, or until light, golden brown in color. Allow scones to cool slightly before serving.