Scottish Blossom Honey
Our Scottish blossom honey is the lightest of our Scottish honey range. With a wide range of floral notes from a variety of blossom flowers around our apiary on the Falkland Estate. This is the ideal Scottish twist on a classic style of honey.
Our Scottish Blossom Honey honey comes from our apiary at the Falkland Estate in Fife. 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. Falkland Estate is organic land so our bees are thriving and happy there and the honey produced gives a unique perspective on the estate in each spoonful.
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 blossoms mostly from apple blossoms and rapeseed that are being farmed on 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.
The 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 bee sisters.
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 much else more indulgent than freshly baked bread with Scottish Blossom Honey
Here is our favourite recipe for sourdough bread!
- 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
- Mix sourdough starter, flour, honey, and salt together.
- Knead the dough for 15 min.
- Transfer to a bowl, cover, and let it rise in a warm place for 12 h.
- Shape the dough into a loaf. A second proofing period is not required.
- Slice an X shape in the top of the loaf with a very sharp knife or razor blade. Bake at 160C in a cast iron pot with a cover on for 45min. After time has passed remove the cover and bake until the internal temp reaches 98C.
- 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.
Check out our YouTube channel to learn more about bees and honey
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