Thanksgiving Houseguest Lavender Breakfast Board
The oven belongs to the turkey on Thanksgiving, so we set out a grazing breakfast board the night before and let guests help themselves. Mini muffins, farm stand Apple Lavender Scones, fruit and a honey pot keep everyone happy until dinner.
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The oven belongs to the turkey on Thanksgiving, so we set out a grazing breakfast board the night before and let guests help themselves. Mini muffins, farm stand Apple Lavender Scones, fruit and a honey pot keep everyone happy until dinner.
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Why this pairing works
A board lets early risers and sleepy teenagers eat on their own schedule. Lavender Wildflower Honey drizzled over yogurt and scones connects every bite back to the farm.
Serves 8 Prep 25 min Cook 15 min
Ingredients
- 1 bag Lavender Muffin Mix (Blueberry), plus the ingredients listed on the package
- 6 Lavender Scone (Apple), halved
- 1/3 cup Lavender Wildflower Honey, in a small jar with a spoon
- 2 cups Greek yogurt
- 8 hard-boiled eggs, peeled and halved
- 4 oz white cheddar, sliced
- 3 cups grapes, apple slices and clementines
- 1/2 cup salted butter, softened
Directions
- The day before, prepare the muffin batter according to the package directions and bake it in a greased mini muffin pan at the package temperature. Start checking at 10 minutes; they're done when a toothpick comes out clean.
- Cool the mini muffins completely and store them airtight. Hard-boil and chill the eggs.
- In the morning, warm the scones on a sheet pan at 300°F for 5 to 8 minutes.
- Arrange the scones, muffins, eggs, cheese and fruit on a large board. Set out the yogurt, butter and honey with spoons.
Serve it with: Lavender Loose Leaf Tea
Make it your own
- Swap in Classic or Blueberry Lavender Scones from the farm stand.
- Add a pot of Lavender Loose Leaf Tea for tea lovers.
Our cottage foods are made on the farm and sold in person at the farm stand, markets and events. Tap any linked ingredient to see flavors and availability.
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