Honey-Lavender Scones

I was inspired to make these by a gathering I recently went to for my alternative fashion club. It was a small afternoon tea at a pink Victorian house, and the host had made scones with honey and lavender. I inadvertently bought some of the ingredients several days later and then when I went looking for recipes I realized I had everything I needed to make them. I settled on this one from Better Homes and Gardens, mainly because it was the only one I saw with reviews, and the ones that are not on their site are the same recipe anyway.

Notes:

• These are less sweet than many American style scones (there are only 2 tablespoons of honey in the entire batch) but this is OK because they are meant to be eaten with sweetened whipped cream and/or clotted cream and/or jam. Lemon curd is also really tasty on these.
• The dough was still quite sticky even after stirring everything together and kneading. I used a buttered knife to cut them, and a metal spatula to scrape them off the kneading surface and transfer them to a cookie sheet and this worked well.
• Despite having an entire tablespoon of dried lavender in them, the lavender flavor and scent is pretty subtle. If you like lavender a lot you could probably add more.
• My scones ended up measuring about 3x2 inches after baking.
• I froze some of these after baking them to eat later, and I thought the lavender flavor tasted stronger after freezing, which was interesting.

Verdict: Pretty good but could be improved a little. I want to make them slightly sweeter to match the ones I had, maybe with one more tablespoon of honey or sugar or if I had coarse sugar I would have sprinkled it on top of them after brushing with the extra cream (I believe the ones at the afternoon tea had crunchy sugar on top that had melted a bit). I would love to try these again with some tweaks.

RECIPE: Lavender-Honey Scones