On Saturday, I went to check out the Lake St. Louis Farmers’ Market. I wasn’t sure what to expect because I’ve never been to Lake St. Louis and I hadn’t heard anything about the market.
It turns out that it’s one of the best farmers’ markets I’ve ever been to. It’s in the parking lot of an outlet mall and it wraps around three times. There are tons of vendors selling everything from delicious tamales to cucumbers that look like they belong in an art gallery (more on that on my Instagram). There’s also a booth that sells lavender.
I have trouble finding lavender at farmers’ markets so I was really excited when I spotted it. The farmer was selling them in bundles and whole plants. I might go back and get the plant next weekend and see if I can grow it in my backyard. But in the name of instant gratification and baking, I bought the bundles.
I used the lavender buds to make these lavender honey scones. Lavender and honey is one of my favorite combos. I love the way the lavender tastes with the sweet honey. Putting both of the ingredients in scones is the perfect ensemble: No one is competing for attention and everything works really well together to make a delicious pastry.
My favorite thing about these scones is their consistency. They’re almost like a biscuit because the inside is buttery and slightly flaky. I’m not sure how I accomplished that because I wasn’t trying to make a biscuit, but I’m not questioning it.
These scones are delicious by themselves but they’re extra delicious with a cup of Earl Grey tea. I had one with tea yesterday morning before I left on a fishing trip (more on that later).
Here’s a song that reminds me of these scones. It popped up on my playlist on the way to work this morning and I’d forgotten that I downloaded it. “Wow,” I thought. “I really like this.” I love when I surprise myself with things that I’ve done and forgotten about.
Lavender Honey Scones
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
½ cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1¼ cups heavy cream, plus more for brushing
2 Tbsp honey
2 Tbsp lavender buds, plus more for topping
raw sugar (for sprinkling)
Preheat the oven to 375 degrees F. Whisk the baking powder, baking soda, salt. and flour together in the bowl of a stand mixer. Add in the butter and mix until it’s coated. Then, use your fingers or a pastry cutter to break the butter up until it’s in pea-sized pieces.
Make a well in the center of the butter and flour mixture and add the egg, cream, honey, and lavender. Mix slowly with a paddle attachment until a shaggy dough forms. Do not overmix. Remove the dough from the mixing bowl and knead it a few times of a floured surface until it comes together.
Pat the dough into a 1-inch thick round and then cut it into 8 equal triangles. Brush each scone with cream, sprinkle generously with sugar, and sprinkle more lavender buds on top. Place the scones on a parchment paper-lined baking sheet and place in the oven. Bake for about 25-30 minutes or until golden brown. Store in an airtight container at room temperature. Enjoy!