If you can’t find lavender honey, you can infuse honey with lavender buds to get the flavor. Put the honey in a double boiler, fold in the lavender buds and warm gently for a couple of hours.
Use only the lavender buds because that is where the essential oil, scent and flavor is, not the stems or leaves.
If you “hyper-heat” the mixture to a boil or heat in the microwave, you will get a very bitter flavor from the lavender. Use too much, you can end up with that “old-lady soap” flavor and no-one wants that!
The amount to use is 1/2 tablespoon to 1 cup of honey. Once the honey has cooled back to room temperature, strain out the lavender. The lavender imparts a very delicate color so if you use a light-colored honey you will see the lavender hue. You won’t see it in darker honey.
Rosemary and Lavender Honey Scented Savory Scones
- 1 – 1/3 cup unbleached flour
- 1 – 1/3 cup semolina flour, fine
- 2 teaspoons baking powder
- 1 teaspoon finely minced fresh rosemary
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 oz chevre (a semi-soft goat cheese)
- 4 Tablespoons olive oil
- 1/4 cup lavender honey
- 1 large egg
- 1/2 cup cream or milk
- Mix dry ingredients.
- Cut goat cheese into dry ingredients until it resembles coarse corn meal.
- In a separate bowl combine wet ingredients.
- Add to flour mixture and mix until incorporated.
- Spread the dough out on a parchment lined baking sheet. Try not to handle the dough too much. Pat it lightly to shape and thickness desired
- Cut into triangles or other desired shapes.
- Bake at 350° F until golden brown; about 10-20 minutes, depending upon how thick the dough was rolled out.
If desired, spread with goat cheese and drizzle with lavender honey.
These scones make a great breakfast!
I also like to serve them with roasted leg of lamb.
If you didn’t like goat cheese, you can substitute cream cheese.
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