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Edinburgh Honey Co.
Scottish Blossom Honey
£26.00
Description
Our Scottish Blossom Honey honey comes from our own apiary at the Falkland Estate in Fife which is located in the heart of the estate near an apple orchard and surrounded by wildflowers and woodland.
Our bees get to enjoy apple blossom nectar as well as clover, Himalayan balsam, oak, lime, and other wildflowers. It is an organic land so our bees are thriving there and the honey produced is very tasty.
Scottish Blossom Honey – what is it?
Our customers often ask what makes Scottish blossom honey so tasty and appealing. The answer is pretty simple. Whatever is in bloom, bees will find it and make honey out of it. In the early spring, we get very light and delicate blossom mostly from apple bloom and rapeseed that are being farmed at the estate.
Later throughout the summer bees forage on local trees such as:
Linden, Willow, Oak, Chestnut as well as on clover, phacelia, and other wildflowers which grow in abundance around the apiary.
Falkland apiary is one of our most productive sites due to the biodiversity that bees get to live in and the fact the farm is fully organic which makes it an ideal environment for our girls.
What to do with Scottish Blossom Honey
There is no wrong answer here. Due to the fact that it is polyfloral honey, the flavour is very seasonal but always complex. Personally, we always use it in tea and bread making.
There is no better feeling than freshly baked bread with Scottish Blossom Honey
Here is our favourite recipe for sourdough bread!
Ingredients:
2 1/3 cups Fresh Sourdough Starter
3 1/3 cup of mixed White and Rye Flour
1-1 1/2 cup Water
1/4 cup of Blossom Honey
Tablespoon of Salt
Instruction:
1. Mix sourdough starter, flour, honey and salt together.
2. Knead dough for 15 min.
3. Transfer to a bowl, cover and let it rise in warm place for 12 h.
4. Shape the dough into a loaf. Second proofing period is not required.
5. Slice an X shape in the top of the loaf with a very sharp knife or razor blade. Bake in 160C in cast iron pot with a cover on for 45min. After time has passed remove the cover and bake until internal temp reaches 98C.
6. We strongly recommend not to slice it until fully cooled down but as we know from our own experience it is probably impossible to resist.
Our Scottish Blossom Honey honey comes from our own apiary at the Falkland Estate in Fife which is located in the heart of the estate near an apple orchard and surrounded by wildflowers and woodland.
Our bees get to enjoy apple blossom nectar as well as clover, Himalayan balsam, oak, lime, and other wildflowers. It is an organic land so our bees are thriving there and the honey produced is very tasty.
Scottish Blossom Honey – what is it?
Our customers often ask what makes Scottish blossom honey so tasty and appealing. The answer is pretty simple. Whatever is in bloom, bees will find it and make honey out of it. In the early spring, we get very light and delicate blossom mostly from apple bloom and rapeseed that are being farmed at the estate.
Later throughout the summer bees forage on local trees such as:
Linden, Willow, Oak, Chestnut as well as on clover, phacelia, and other wildflowers which grow in abundance around the apiary.
Falkland apiary is one of our most productive sites due to the biodiversity that bees get to live in and the fact the farm is fully organic which makes it an ideal environment for our girls.
What to do with Scottish Blossom Honey
There is no wrong answer here. Due to the fact that it is polyfloral honey, the flavour is very seasonal but always complex. Personally, we always use it in tea and bread making.
There is no better feeling than freshly baked bread with Scottish Blossom Honey
Here is our favourite recipe for sourdough bread!
Ingredients:
2 1/3 cups Fresh Sourdough Starter
3 1/3 cup of mixed White and Rye Flour
1-1 1/2 cup Water
1/4 cup of Blossom Honey
Tablespoon of Salt
Instruction:
1. Mix sourdough starter, flour, honey and salt together.
2. Knead dough for 15 min.
3. Transfer to a bowl, cover and let it rise in warm place for 12 h.
4. Shape the dough into a loaf. Second proofing period is not required.
5. Slice an X shape in the top of the loaf with a very sharp knife or razor blade. Bake in 160C in cast iron pot with a cover on for 45min. After time has passed remove the cover and bake until internal temp reaches 98C.
6. We strongly recommend not to slice it until fully cooled down but as we know from our own experience it is probably impossible to resist.
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