Lavender & Rosemary Scones

One of the things I stopped doing while I was married was baking.  It’s a shame because it’s an activity that always brings me comfort. The past week has been more than a little rough in places, so I decided to flex the ol’ culinary muscles and see if I still had that kitchen magic.

Yep. I still have it.

Basic Scone Recipe

2 3/4 c flour (or substitute GF flour with xantham gum if desired)
1/4 c brown sugar
1/4 c butter
1/4 c baking powder
1/3 c honey
2/3 c milk (or almond milk)
3 T lavender flowers
1/2 T rosemary, finely chopped

Preheat oven to 400F. Mix dry ingredients, then rub butter into the mix. Add milk and honey. Roll out dough (should be very crumbly, barely holding together) and cut out scones with a biscuit cutter or an inversed drinking glass. Place on greased baking sheet 1″ apart, and bake for 12 minutes or until top is lightly browned.

This recipe is quite good with an herbal tea. In my case, I blended lemon verbena, sage, basil, and some lime juice. No doldrum can stand up to that combination!