Mother Earth Living

Lavender in the Kitchen: Lavender Apricot Scones

From sweet dishes to savory meals, this versatile herb is a kitchen essential.
By Kris Wetherbee
June/July 2004
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Makes 12 scones
Scones are delightful whether served for breakfast, as a snack or even for dessert, but they’re exceptionally delicious when laced with lavender and topped with an apricot glaze.

  • 2 cups flour
  • 1/2  cup rolled oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/4  cup butter or margarine
  • 1/2 cup chopped walnuts
  • 1 1/2 tablespoons fresh lavender flowers
  • 1 egg, beaten
  • 1/3  cup honey
  • 1/2  cup buttermilk
  • 1 teaspoon vanilla
  • 1/4  cup 100-percent-fruit apricot preserves
  • 2 tablespoons juice, such as apple or orange
  1. Preheat oven to 400 degrees. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Add walnuts and lavender, mixing until combined.
  2. Make a well in the center of the flour mixture. Add the egg, honey, buttermilk and vanilla. Stir to combine, mixing to form a soft dough. With floured hands, pat the dough into a round about 1 inch thick and cut into smaller rounds using a large cookie cutter.
  3. Place scones on a nonstick cookie sheet and bake for 12 to 15 minutes, or until lightly browned. To make apricot glaze, combine apricot preserves with juice in a small saucepan and bring to a boil, stirring frequently. Remove from heat and spread warm glaze over warm scones before serving. 

Click here for the original article, Cooking with Lavender .








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