Oh scones. I love ’em. But not the whole butter thing. Butter still freaks me out. I really don’t know why, but it’s still a food I struggle with. I’ll try and conquer it one day, but that day wasn’t today. Today, I made scones without butter. Sub in some greek yogurt and it’s just as good (in my opinion). Since going to Seattle and buying lavender, I’ve been trying to use the goods sparingly. First came lavender lemonade and now these scones. Both quite delicious.
These scones are light, crumbly, and healthy (not much of a shock there). I originally saw the recipe for scones on Oh She Glows and made them like, the next day. I made a few variations: pumpkin, banana nut, and now honey lavender. Okay enough talk, here’s the recipe.
Honey Lavender Scones (makes 8)
adapted from here
- 1c buckwheat flour
- 1c oat bran (or oat flour)
- 1/2tsp salt
- 2tsp baking powder
- 1/2tsp baking soda
- 1Tbsp culinary lavender
- 1/4c olive oil
- 1/4c honey
- 1/4c plain greek yogurt
- 3Tbsp almond milk
- 1tsp vanilla extract
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the buckwheat flour, oat bran/flour, salt, baking powder, baking soda, and lavender.
- Add the olive oil and mix until crumbly (it’s easiest to mix with your hands).
- Add the honey, yogurt, almond milk, and vanilla and mix it on up.
- Spoon the batter onto the baking sheet and bake for 15-20 minutes at 375 degrees.