Oh honey!  I’ve got some honey buzz for you….

The United States alone has more than 300 varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. From clover, to orange blossom – to the intense flavored buckwheat – there are a lot of sweet honey profiles to try.

In the northwest, we have one of my all-time favs: blackberry honey! So tasty whipped in some cream and dolloped on a bowl of fresh NW berries.

You can also infuse honey with bold spices like chili – or herbs like rosemary and thyme. Looking for ways to use up that lavender in your garden? Honey to the rescue! Simply grab a few sprigs of the aromatic herb and place into your honey jar. The floral flavor will soon marry with the honey to create the ultimate WOW to drizzle on your next dish – like my Honey Lavender Strawberry Shortcakes.

So next time you see a happy buzzing bee around, thank them for that sweet honey you get to enjoy!
-Kathy

Honey Lavender Strawberry Shortcake
Mix the honey and lavender together a few days ahead if time – the longer it infuses, the more delicious the flavor.
Makes 6 servings

Honey Lemon Buttermilk Scones
2 1/4 cups all-purpose flour
3 tablespoons honey
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons finely minced lemon zest
1/2 cup (4 oz wt.) butter, cut in small pieces, cold
3/4 cup buttermilk
1 large egg
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Honey for brushing

Honey Lavender Strawberries
1/2 cup honey
1/2 teaspoon dried lavender, crushed
4 cups sliced fresh strawberries
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Whipped Cream
To make the scones: Preheat oven to 375°F.

Sift together the dry ingredients into a large bowl. Cut in the butter using a pastry cutter or rub together with your hands until the texture resembles coarse crumbs. Stir in the lemon zest.

In a separate bowl, mix together the egg and buttermilk. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Dough should form a ball and all flour should be incorporated. Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round (about 7-inches across). Carefully place on an ungreased baking sheet and cut into 6 wedges, leaving the sides still touching.

Bake in the preheated oven for about 30 minutes, until cooked through and scones are golden. Brush with honey after removing from oven. Cool before serving.

To serve shortcake: mix the honey with the lavender and then gently toss with the strawberries. Allow the berries to macerate for 10–30 minutes to become more juicy.
Split scones, top with berries, and finish with whipped cream.

Sweet Tip: This is a great basic scone recipe that is also excellent served as a breakfast item. Switch it up by using orange zest and adding dried currants, cherries, cranberries, or blueberries.

Recipe developed by Kathy Casey Food Studios®