Lavender Honey Scone Recipe

All-purpose flour: A versatile flour that forms the base of the scone dough, providing structure and texture.

Granulated sugar: Adds sweetness to the scones, balancing the floral and honey flavors.

Baking powder: A leavening agent that helps the scones rise, creating a light and fluffy texture.

Salt: Enhances the flavors of the other ingredients, adding depth to the scones.

Unsalted butter: Provides richness and flakiness to the scones; using it cold helps achieve the desired texture.

Dried culinary lavender: Infuses the scones with a subtle floral aroma and flavor, making them unique.

Heavy cream: Adds moisture and richness to the dough, resulting in tender scones.

Honey: Sweetens the scones naturally, complementing the lavender's floral notes.

Vanilla extract: Enhances the overall flavor profile, adding warmth and depth.

When working with cold butter in scone recipes, it's crucial to maintain its temperature to achieve the desired flaky texture. One technique is to cube the butter and then place it back in the refrigerator for a few minutes before incorporating it into the flour mixture. This ensures the butter remains cold, allowing it to create pockets of steam during baking, which results in a light and flaky scone. Additionally, using a pastry cutter or two knives to cut the butter into the dry ingredients helps to prevent it from warming up too quickly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the scones slightly denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar provides a caramel-like flavor and is less processed, though it may slightly alter the color of the scones.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral profile and flavor, though the difference is subtle.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• dried culinary lavender - Substitute with dried rosemary: Rosemary provides a different but complementary herbal note, though it is more pungent, so use sparingly.

• heavy cream - Substitute with coconut cream: Coconut cream can be used for a dairy-free alternative, adding a hint of coconut flavor and richness.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a distinct maple flavor, though it may slightly alter the moisture content.

• vanilla extract - Substitute with almond extract: Almond extract provides a nutty, sweet aroma that complements the other flavors, though it is more potent, so use half the amount.

• Allow the freshly baked scones to cool completely on a wire rack before storing. This prevents moisture buildup, which can make them soggy.

• For short-term storage, place the scones in an airtight container. Line the container with a paper towel, add the scones, and cover them with another paper towel to absorb any excess moisture. Store at room temperature for up to 2 days.

• If you wish to keep them fresh for a longer period, consider refrigerating. Wrap each scone individually in plastic wrap or aluminum foil, then place them in an airtight container or a resealable plastic bag. They can be refrigerated for up to a week.

• To freeze, wrap each scone tightly in plastic wrap or aluminum foil. Place the wrapped scones in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. Label with the date and freeze for up to 3 months.

• When ready to enjoy, thaw frozen scones at room temperature for a few hours or overnight in the refrigerator. For a freshly baked taste, reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

• If you prefer a softer texture, microwave the scones on a microwave-safe plate for 15-20 seconds. Be cautious not to overheat, as this can make them tough.

• Enhance the flavor of reheated scones by brushing them with a little honey or serving with a dollop of clotted cream or butter.

• Preheat your oven to 300°F (150°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crisp on the outside. This method helps maintain their delightful texture.

• For a quick fix, use a microwave. Wrap each scone in a damp paper towel to prevent them from drying out. Heat on medium power for about 20-30 seconds. Check for warmth and repeat if necessary, but be cautious not to overheat, as this can make them chewy.

• If you have a toaster oven, it's a great option. Set it to a low heat setting and place the scones inside for about 5-7 minutes. This method gives them a nice, gentle reheat, preserving their buttery goodness.

• For a stovetop approach, use a non-stick skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give them a slightly toasted exterior, adding a new dimension to their flavor.

• If you have an air fryer, set it to 300°F (150°C) and place the scones inside for about 3-5 minutes. This method is quick and can help restore a bit of their original crispness.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scone wedges on for baking.

• Parchment paper: Lined on the baking sheet to prevent the scones from sticking.

• Mixing bowl: A large bowl used to combine dry ingredients like flour, sugar, baking powder, and salt.

• Pastry cutter: A tool used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Whisk: Used to blend the heavy cream, honey, and vanilla extract together smoothly.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading and shaping.

• Knife: Used to cut the dough into 8 wedges.

• Wire rack: A rack used to cool the scones evenly after baking.