Bread Breakfast Recipes

Lavender and Toasted Walnut Scones


How diplomatic is your shower?

Do you have minty unisex soaps?  Do you have pleasant, not completely feminine smelling shampoo?

Do you hide the pumice stone in the bathroom cabinet?  What’s going on with the face wash situation?   Does it smell like… you know, soap?

I might have an issue.  I’m rocking gardenia body wash, crazy flower town shampoo, an excessive variety of hair conditioners, lavender soap, and rose face wash.  It’s a lady paradise.  Truly.

… and I’ve noticed that not a drop of my lady products are used when a certain handsome-handed gentleman I know uses my shower.

I might need to get him some man soap.  When do you buy a man mansoap ? Is that too forward?  Oh gracious….

I suppose some people prefer to eat their lavender as opposed to bathing in it.

Wait.  I’m certainly not complaining.  I’ll keep the expensive lady’s paradise to myself… I’m just not sure about the timing of man soap.

I’ll totally share my lavender… in scone form.

**Update.  Mansoap purchased.  Mansoap in shower.  No biggie.  Done and done.



I think lavender is just pretty.

In food form, lavender is more fragrant that flavorful.  It adds a delicate sophistication to the scones.

Soapy?  Perfume?  Yes… if you add too much.


1 tablespoon of lavender is the perfect amount.  Oh!  Toasted walnuts too!  The toasted nuts really bring these scones back down to earth.  I love what the crunch and toasty flavor add to the scones.


Ps.  I’m pretty sure this kitten is not a kitten anymore.


Honey glaze… because we’re just trying to pretend like it’s tea time… and I like glaze on everything.

Look how pretty this is!

These scones are buttery and flaky.  They won’t flatten and spread while baking.  Great texture and a unique fragrant nature.

Make them for yourself.  Feel fancy.

Lavender and Toasted Walnut Scones

makes 8 biscuits

Print this Recipe!

For the Biscuits:

1 tablespoon dried lavender

1/2 cup walnut pieces

3 cups all-purpose flour

3 tablespoon granulated sugar

4 1/2 teaspoons baking powder

3/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into small cubes

1 large egg

3/4 cup buttermilk, cold

For the Glaze:

1 cup powdered sugar, sifted

1 tablespoon honey

1 tablespoon milk

Place racks in the center and upper third of the oven and preheat to 425 degrees F.  Line two baking sheets with parchment paper.  Set aside.

Using a spice grinder, a mortar and pestle, or a clean cutting board and the back of a knife, grind or press the dried lavender.  We just want to break it up into slightly smaller pieces and bring out the essential oil and the fragrance.

Place walnut pieces on a baking sheet and place in the oven.  Toast for about 5 minutes, until slightly browned and fragrant.  Remove from the oven.  Cool completely.  Chop coarsely and set aside.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.  Add lavender.  Add cold butter and, using your fingers, work the butter into the flour mixture.  Work quickly to incorporate the butter into the flour.  The butter bits will be the size of small pebbles and oat flakes.

Whisk together egg and buttermilk.

Toss the walnut into the dry ingredient mixture, and create a small well in the center of the flour and butter mixture.  Pour in the buttermilk, all at once, and use a fork to incorporate the ingredients.  Make sure that all of the flour bits are moistened by the egg and buttermilk.

Dump the shaggy dough onto a lightly floured work surface.  Bring together, kneading lightly, until the dough forms a 1-inch thick rectangle.  Use a knife to cut the dough into 8 equal pieces.  Place on the baking sheet.

Brush biscuit tops with buttermilk and baker for 12 to 15 minutes, until lightly browned on top and firm-ish in the center.  Let cool until almost entirely cool before topping with glaze.

To make the glaze, whisk together powdered sugar, honey, and milk.  Whisk until smooth.  Drizzle scones with glaze and sprinkle with a bit more lavender.

Scones are best served the day they’re made, thought they’re still delicious the second day.